Author Notes
This recipe came about because I had some fennel in the fridge. So I experimented and tried a variation of vinaigrette using honey and rice vinegar. —Babette's Feast
Ingredients
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1
head of brocoli
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1
fennel
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1 teaspoon
honey
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1 tablespoon
rice vinegar
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3 tablespoons
Sesame oil
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salt
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1 tablespoon
gold sesame seeds toasted
Directions
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Wash and trim the broccoli. Cut the tops and cook in water with salt for 5 minutes. Drain and cool them under cold water to stop the cooking process..
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Clean the fennel and leave only the tender inner part. Cut in very thin slices.
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Whisk together the salt, rice vinegar and the honey until well dissolved. Add the sesame oil and whisk to make an emulsion.
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In a bowl, add the broccoli and the fennel, add the sauce and toss gently so the broccoli doesn't break. Sprinkle with sesame seeds and serve.
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