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Carlota Fariña


Fennel salad

Happy autumn everyone! We have already started to notice the arrival of the new season and it is not only because the calendar says so or because the temperatures have drop. The weather is still nice but we can realize the light has already changed completely.

Although summer is my favourite season, this year has not been good to us, at least for those like me who live in this corner of the world. Anyway, autumn is for me a very beautiful period. I love  walking with Scooby through the park under a bunch of brown leaves creaking with every step. I like it because I reencounter again some of my favourite products which I could not enjoy the other months. The autumn season gives place to mushrooms, chestnuts, kakis, grapes and lots of pumpkins. I enjoy it too because it is the grape harvest, baking chestnuts and veggies soups period.

But still with my mind in the summer, today I am sharing a salad where the fennel is the star. Although we can find it most of the year in fruit shops, this vegetable remembers me to my summers in Italy where the salads frequently substitute the pasta dishes. In fact, I became a big fan of it after living in Bologna and there is not a summer in which I do not  prepare this salad since then.


2 small fennels

1 red apple

3 whole walnuts

150 gr feta cheese (1 cup and a half)

1 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

A pinch of salt


Divide the fennels in quarters, remove the stem, hard branches and leaves. Set aside the green part of the leaves to decorate the dish later. Cut the fennel into fine slices with the help of a peeler. Later, divide the apple into thin segments keeping the peel. Then add the feta cheese cut up into cubes. Put all in a platter or bowl.

Hereafter in a small bowl mix the olive oil, the vinegar, the salt and mix well. Season your salad with it and…

Buon appetito!


Photography & Stylism: Carlota Fariña

Instagram: #carlotafariñafoodgram




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