{"id":20430,"date":"2019-07-16T19:21:32","date_gmt":"2019-07-16T17:21:32","guid":{"rendered":"https:\/\/bistrobadia.de\/fenchelsalat-mit-zaatar\/"},"modified":"2024-06-20T17:32:09","modified_gmt":"2024-06-20T15:32:09","slug":"fennel-salad-with-zaatar","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/fennel-salad-with-zaatar\/","title":{"rendered":"Fennel salad with za’atar"},"content":{"rendered":"\n

Fennel salad is one of those recipes that is super quick to make and uses very few ingredients. Nevertheless, the salad gets a “MEGA!” every time. But what about people who don’t like fennel? Do they even exist?<\/p>\n\n\n\n

Okay, fennel is not everyone’s cup of tea. I have learned that by now. I have come to terms with it and I accept it. Hmmm… Nevertheless, I made the fennel salad for my birthday. Not everyone has to eat it. But then I observed the following:<\/p>\n\n\n\n

Person O. H. (Yes, I’m not naming names here, am I Oliver?!) said beforehand “Oh no, no fennel”. And now guess who ate the salad in the end and thought it was “cool”?
“Yes, somehow it doesn’t taste so pungent here. And the lemon and za’atar is really delicious. But otherwise I hate fennel! So don’t get the idea of doing anything else with fennel! Never! And – don’t look like that, I’m eating!”<\/p>\n\n\n\n

Aha! I personally love the smell of fennel – it reminds me of liquorice or arak (something like raki or ouzo). And I love that this salad practically makes itself – even the dressing.<\/p>\n\n\n\n

The lemons are added directly as whole, but wafer-thin slices. The salt causes the lemon juice to seep out on its own and mix with the olive oil, cumin and, of course, the za’atar. Mix once, let it stand for a short while and the “quite tasty salad for fennel” is ready.<\/p>\n\n\n\n

I see: What is Za’atar, you want to know? Have a look here: What is Za’atar<\/a>?<\/p>\n\n\n\n

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Recipe for fennel salad with za’tar<\/h4>\n\n\n
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\"Fenchelsalat<\/div>\n \n<\/div>\n\n
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