Broccoli Salad with Fennel, Sesame Seeds and Honey

By Babette's Feast • January 15, 2010 • 0 Comments

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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

Serves 4

1 head of brocoli
1 fennel
1 teaspoon honey
1 tablespoon rice vinegar
3 tablespoons Sesame oil
salt
1 tablespoon gold sesame seeds toasted

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..
Clean the fennel and leave only the tender inner part. Cut in very thin slices.
Whisk together the salt, rice vinegar and the honey until well dissolved. Add the sesame oil and whisk to make an emulsion.
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.