Midnight Sun Salad: Lingonberry and Fennel (Midnattsol Salat: Tyttebær og Fennikel)
Midnattsol Salat, or Midnight Sun Salad, is a refreshing and vibrant dish that captures the essence of New Nordic cuisine. This salad combines the tartness of lingonberries with the subtle anise flavor of fennel, creating a delightful harmony of flavors and textures.
Ingredients
- 1 fennel bulb, thinly sliced
- 1 cup fresh lingonberries
- 1/4 cup chopped fresh dill
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced fennel, lingonberries, and chopped dill.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the fennel and lingonberry mixture, and toss gently to coat.
- Let the salad marinate for 10 minutes to allow the flavors to meld together.
- Adjust seasoning if necessary, then serve and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Fiber
- 5g
- Protein
- 2g
- Fat
- 3g
Supplies
Large bowl Small bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Midnattsol Salat as a refreshing side dish to grilled fish or roasted chicken.
Tips & tricks
For an extra crunch, consider adding some toasted nuts or seeds to the salad.
Cost
$10