Fusilli warm salad with fennel and apple
Ingredients
Serves 4
| 11.5 oz | Barilla Fusilli |
| 10 oz | Fennel, Best with its Fronds |
| 1 | Apple |
| ½ | Pomegranate |
| 1.8 fl oz | Extra Virgin Olive Oil |
| ½ | Lemon |
| to taste | Salt and White Pepper |
| Fresh Ginger |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the fennel in thin slices and put in a bowl. Deseed the half pomegranate and add the arils to the vegetables.
Step 2
Wash the apple, remove the core and cut in thin sticks, leave on the peel. Dress the ingredients with some lemon juice.
Step 3
In the meantime, cook the Fusilli in boiling salted water. Drain and pour in the bowl, add the extra virgin olive oil and toss.
Step 4
Grate some fresh ginger, adjust salt and pepper, if needed, and let the flavors blend together for some minutes, then serve.
Garnish/Tip:
A curl of red apple peel, a tuft of fennel fronds.
Add the pomegranate arils and the ginger (Fennel fronds are soft and full of flavor. Apple peel is a concentrate of beneficial substances - pomegranate / oil properties).