Recipes – № 30
Fennel Salad
This dish is so simple that it’s hard for me to call it a recipe with a straight face. If I just told you the ingredients - fennel, lemon juice, parsley, olive oil – you’d be good to go. Every time I throw these ingredients together, I’m surprised by how delicious they are and I pledge to make this salad more often, not just when I’m trying to get rid of some leftover fennel. So let’s spell it out and hope that making it official helps this winner end up on the dinner table more often.
Serves 4
2 medium fennel bulbs
2 Tbsp lemon juice (from about ½ a lemon)
2 Tbsp chopped parsley
4 Tbsp olive oil
Wash, trim and halve, or quarter, the fennel, leaving the cores in place to help hold the fennel together. Shave the fennel pieces with a mandoline set to approximately 1.5mm. Start with the top and then work towards the fennel core, until that’s all you’re left with, then discard the core. If you don’t have a mandoline, slice the fennel thinly with a large, sharp knife (such as a chef’s knife). If the fennel came with some fresh fronds, wash and chop these and add them to the shaved fennel. Dress with the lemon juice, chopped parsley, olive oil and fine sea salt to taste.
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