
Devices & Accessories
Fennel, asparagus and camembert salad
Prep. 15min
Total 30min
4 portions
Ingredients
Dressing
-
Dijon mustard20 g
-
lemon juice30 g
-
extra virgin olive oil50 g
-
salt¼ tsp
-
ground black pepper1 pinch
Fennel and asparagus salad
-
Camembert cheese (whole)250 g
-
fresh thyme leaves only1 sprig
-
asparagus trimmed and cut into pieces (3 cm)2 bunches
-
salt to season
-
ground black pepper to season
-
water500 g
-
fennel bulbs cut into very thin slices (see Tip); fennel fronds reserved for garnishing2
-
rocket60 g
-
pitted black olives16
-
roasted pine nuts2 tbsp
-
micro herbs (optional)
Nutrition per 1 portion
Calories
437.5 kcal /
1838.3 kJ
Protein
17.5 g
Fat
36.9 g
Carbohydrates
6.3 g
Fiber
5.5 g
Saturated fat
12.4 g
Sodium
890.5 mg
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9 Recipes
Australia and New Zealand
Australia and New Zealand
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