Wine & Other Stories

Fennel salad and a US Chardonnay

Written by Veronica Lavenia

This dish celebrates fennel, an often overlooked but very versatile vegetable with a lot of beneficial properties. The toasted sesame seeds and pistachios give this dish a strong taste.

The suggested pairing is Vintner’s Reserve Chardonnay 2020 by  Kendall – Jackson: On the nose it presents a range of good quality aromas. Hints of fresh white and yellow flowers are accompanied by hints of yellow pulp fruit such as apricot, but also notes of fresh tropical fruit: passion fruit, pineapple, mango and papaya.”

Vintner's Reserve Chardonnay 2020 - Kendall - Jackson

© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post

Ingredients for 2 serves
  • 1 fennel bulb
  • Extra virgin olive oil, to taste
  • Sea salt and freshly ground black pepper, to taste
  • 50 g toasted sesame seeds
  • 50 g Parmigiano Reggiano flakes
  • Sicilian pistachios, chopped, to taste
  1. Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth;
  2. In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes;
  3. Pour in the fennel and stir;
  4. Add the grated Parmigiano flakes, pistachios and serve.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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