Fennel Salad


  • Fennel
  • Rucola
  • Mango
  • Cherry tomatoes
  • Hippo Tops
  • Aclla Cress®
  • Shiso Purple vinegar
  • Oil
  • Pepper
  • Salt


Slice the tomatoes, drizzle with oil and salt on a baking sheet and place it in the oven for 20 minutes at 150°C.

Cut the fennel with the slicer or mandolin and marinate with salt, pepper, oil and Shiso Purple Vinegar. Combine this with the rocket. Half the mango in small cubes and drape it on the plate, garnish it with tasteful Hippo Tops, the tomatoes, diced mango and Aclla Cress®.

Add a little vinegar to the Shiso Purple colour and extra freshness.

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