Preparation time: 20-40 min
3 handfuls of young Swiss chard
2 fennel bulbs
few ribs of celery
bunch of dill
salt and pepper
Quickly blanch the chard in salted water, drain, cool, and cut into smaller leaves. Add the chard into a bigger bowl then add fennel and radishes sliced with a mandoline slicer, evenly diced kohlrabi and celery, and pomegranate. Afterward, add chopped dill, season, toss well and serve.
We served the salad with carrot puree with homemade cream cheese and patties.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.