Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Crunchy fennel salad with persimmons, ricotta, olive oil and arugula
2023-11-28
https://www.metro.ca/userfiles/image/recipes/salade-fenouil-12245.jpg
PT25M
PT1H00M
PT1H25M
Directly into a large bowl and ideally using a vegetable slicer, slice fennel very finely.Press the lemon onto the fennel and season to taste. Allow the acidity of the lemon juice and the salt to marinate the fennel for 45-60 minutes at room temperature, which will soften it sufficiently.Peel the persimmons and remove their flesh from the pits using a knife. Finely slice persimmon flesh. Add these slices to the fennel, tossing well.Add the rocket, folding it in delicately to avoid damaging it. Season, if needed.Transfer salad to a deep salad dish. Using a small spoon, sprinkle ricotta cheese across salad. Divide into 4 equal portions.Finish with a generous drizzle of olive oil and a turn of the pepper mill.* When persimmons are not ripe enough, they can have an astringent taste.
4
5
1
5
5
2 large fennel bulbs fennel bulbs
1 lemon
2 well ripened* vanilla persimmons persimmons
1 pack (142 g) baby arugula
400 g ricotta cheese
50 mL Olive oil
salt and freshly ground pepper, to taste
Crunchy fennel salad with persimmons, ricotta, olive oil and arugula
4
Main course - Accompaniment
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
2
large fennel bulbs fennel bulbs
-
1
lemon
-
2
well ripened* vanilla persimmons persimmons
-
1 pack
(142 g)baby arugula
-
400 g
ricotta cheese
-
50 mL
Olive oil
-
salt and freshly ground pepper, to taste
Preparation
Directly into a large bowl and ideally using a vegetable slicer, slice fennel very finely.
Press the lemon onto the fennel and season to taste. Allow the acidity of the lemon juice and the salt to marinate the fennel for 45-60 minutes at room temperature, which will soften it sufficiently.
Peel the persimmons and remove their flesh from the pits using a knife. Finely slice persimmon flesh. Add these slices to the fennel, tossing well.
Add the rocket, folding it in delicately to avoid damaging it. Season, if needed.
Transfer salad to a deep salad dish. Using a small spoon, sprinkle ricotta cheese across salad. Divide into 4 equal portions.
Finish with a generous drizzle of olive oil and a turn of the pepper mill.
* When persimmons are not ripe enough, they can have an astringent taste.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
