Salsiz Fennel Carpaccio

Rinse the fennel in cold water, pat dry, remove the woody base and any bracts, setting the fennel greens aside. Cut the bulbs into very fine slices with a vegetable slicer.

Salsiz very finely cut or shave shallot peel and very finely chop cranberries dried finely chop dill and the Peterli pluck and with the dill in a high cup form. Put the mustard, balsamic vinegar, white vegetable stock, olive oil, salt and pepper from the mill in a cup and mix finely with a hand blender. Then stir in the shallots as well as the cranberries. Cut the chives into fine rolls. Chop the fennel greens. Arrange the fennel and salsiz slices on plates in a brick-like fashion and drizzle with the salad dressing. Sprinkle with the fennel greens as well as the chives.

Our tip: Always use fresh chives if possible!

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