Fennel Salad with Celery and Lemon Dressing

Ingredients

• 3 bulbs fennel (with greens)
• 2 stalks celery
• 1 tbsp Sunflower oil
• 4 sprigs thyme
• 50 ml Vegetable broth
• 1 untreated lemon (juice)
• 4 Tbsp sunflower oil
• Salt
• ground pepper
• 2 tbsp Roasted Sunflower Seeds
• basil for garnish

Instructions

1. 1.

   Clean and halve the fennel, wash the celery; slice both into thin rounds. Sauté in a little oil until fragrant, pour in the broth, add thyme, and continue cooking for 2-3 minutes.

2. 2.

   Combine the resulting liquid with lemon juice and remaining oil, season with salt and pepper, remove thyme stems and crumble them. Plate the salad, sprinkle with thyme leaves and sunflower seeds, drizzle vinaigrette over it, and let rest for about 30 minutes.

3. 3.

   Garnish with basil and fennel greens before serving.