Cooking instructions
Furious Fennel & Black Bean Salad with Roasted Almonds
Furious Fennel & Black Bean Salad with Roasted Almonds
What you need
What you need
Ingredients by Cbovero
- Fresh Fennel
- Cooked Black Beans
- Roasted Almonds
- Green Olives in oil
- Fresh Mint
- Dried Chili Flakes
- Parmesan
- Cbovero Vinaigrette
Ingredients From Your Pantry
- Sea salt and freshly ground black pepper (to taste)
Equipment Needed
- Large mixing bowl
- Cutting board & sharp chef's knife
- Mandoline slicer (optional, but great for the fennel)
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Black beans, fennel, almonds (nuts), green olives, Parmesan cheese (milk), extra virgin olive oil, lemon juice, fresh mint, dried chili flakes, sea salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Prep the Veg and Herbs
Slice your fennel as thinly as possible using a mandoline or a very sharp knife (this is crucial for getting that delicate, crisp texture). Drain and rinse the black beans. Chop your green olives, and roughly break your roasted almonds so they keep some big, chunky pieces for a great crunch factor. Pick and roughly tear your fresh mint leaves.
STEP 2 - Build the Base
In a large mixing bowl, combine the chopped olives, thinly sliced fennel, drained black beans, chunky chopped almonds, torn mint, and the dried chili flakes.
STEP 3 - Dress and Toss
Pour the Cbovero Vinaigrette directly over the ingredients. Season with a good pinch of sea salt and freshly ground black pepper. Toss everything together thoroughly so every element is beautifully coated in the bright, citrusy dressing.
STEP 4 - Finish and Plate
Transfer the dressed salad immediately to your serving bowl or plate. Scatter the shaved Parmesan over the top. Serve immediately while the fennel is at its absolute crispest. Enjoy my dear.
Chef's Notes
Fennel is a structural vegetable that starts to soften the minute it meets salt and acid. For the ultimate texture contrast, always wait to dress the salad until the absolute last second before serving!