Saffron fennel salad

Ingredients

• 1 large fennel bulb
• 1 orange (organic)
• 1 small lemon
• 1 pinch of real saffron threads
• 1 teaspoon honey or maple syrup
• 2 tablespoons olive oil
• 1 teaspoon white wine vinegar or lemon juice
• Salt & freshly ground black pepper

Method

1. Pour 1 tablespoon of hot water over the saffron threads and let steep for 5–10 minutes to allow the color and aroma to develop.
2. Wash the fennel, remove the green parts and set aside.
3. Cut out the stalk.
4. Cut the fennel into wafer-thin slices with a knife or vegetable slicer.
5. Squeeze the orange.
6. Wash the lemon in hot water, grate some zest and squeeze out 1 teaspoon of juice.
7. In a bowl, mix the saffron (including the water), lemon juice, lemon zest, honey or maple syrup, vinegar, and olive oil well.
8. Season with salt and pepper to taste.
9. Mix the fennel slices with the dressing.
10. Let the salad steep for 10–15 minutes to allow the flavors to blend.

Chef: Philipp Burkhart - Rosenalp