Fennel, asparagus and camembert salad

Name: Fennel, asparagus and camembert salad
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 20 g Dijon mustard; 30 g lemon juice; 50 g extra virgin olive oil; ¼ tsp salt; 1 pinch ground black pepper; 250 g Camembert cheese; 1 sprig fresh thyme; 2 bunches asparagus; salt; ground black pepper; 500 g water; 2 fennel bulbs; 60 g rocket; 16 pitted black olives; 2 tbsp roasted pine nuts; micro herbs

4.0 (3 oceny)

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Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 30 min

Liczba porcji 4 portions

Składniki

20 g Dijon mustard
30 g lemon juice
50 g extra virgin olive oil
¼ tsp salt
1 pinch ground black pepper

250 g Camembert cheese (whole)
1 sprig fresh thyme, leaves only
2 bunches asparagus, trimmed and cut into pieces (3 cm)
salt, to season
ground black pepper, to season
500 g water
2 fennel bulbs, cut into very thin slices (see Tip); fennel fronds reserved for garnishing
60 g rocket
16 pitted black olives
2 tbsp roasted pine nuts
micro herbs (optional)

Wartości odżywcze: na 1 portion
Kalorie: 1838.3 kJ / 437.5 kcal
Białko: 17.5 g
Węglowodany: 6.3 g
Tłuszcz: 36.9 g
Tłuszcz nasycony: 12.4 g
Błonnik: 5.5 g
Sód: 890.5 mg