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Havana Cultura: The Search Continuesstories » Baby Fennel Bulb Salad
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Baby Fennel Bulb Salad
- Show
- Breakfast with Barr,
- Presenter
- Peter Barr
- Published
- Wednesday 5th September
Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B
Ingredients:
200g can cannellini beans
2 bulbs baby fennel
1 celery heart
1/3 cup EVO
2 tblsp lemon juice
Good handful flat leaf parsley
Method:
Open and drain cannellini beans and place in mixing bowl.
Wash fennel bulbs and celery heart, slice thinly with sharp knife and toss through beans in the bowl.
Wash parsley well, squeeze out excess water and chop finely and toss into bowl.
Whisk lemon olive oil into lemon juice. Mix all together and eat.
