A bit of freshness with this salad with aniseed flavors: fennel, arugula and strawberries form an original, crunchy and tangy mixture.

Ingredients for the salad

• 2 fennel bulbs
• 250 gr of strawberries
• 150 gr of rocket
• 1 bunch of red radishes
• 1 green apple
• 1 lime
• 3 new onions
• some fresh basil leaves
• some pumpkin seeds (or sunflower seeds, or pine nuts)
• 150 gr of bocconcini or feta

Ingredients for the vinaigrette

• Juice of a lemon
• 4 tablespoons olive oil
• 2 tablespoons of cider vinegar
• 1 teaspoon of maple syrup

Preparation

1. In a large bowl, finely slice the fennel and green apple, and immediately pour the lemon.
2. Cut the radishes and onion into thin slices, then cut the strawberries and add the arugula and the rest of the ingredients (except the cheese).
3. Emulsify the vinaigrette by vigorously beating the ingredients.
4. Pour the vinaigrette over the salad when serving after adding the cheese (bocconcini, or feta cut into cubes).

Note

I always plan a little more vinaigrette ... and I double the quantities.

Fennel is an alkaline superfood, rich in vitamin C, fiber, potassium and manganese. It has anti-inflammatory, antioxidant and stimulates your immune system.