Fennel Salad

with No Comments
Fennel Salad

This is so quick, light, and fresh. It’s a salad that we did a lot during my apprenticeship and it’s a Salad that I continue to make again and again. It’s a great way to serve Fennel, and can even convert the most avid Fennel Dislikers into Fennel Lovers. Serve as a side to a green Salad and it goes really well with Fish. It’s great to use a Mandolin here if you have one, because the extra thin slices of Fennel make it all the more delicious.

Serves 1 – 2


Ingredients

1 medium Fennel Bulb

2 Tbsp Freshly Squeezed Lemon Juice

Olive Oil

Salt


Method

Take your Fennel. If the outer leaves are a little brown or woody in places, use a vegetable peeler to remove those parts. Chop the Fennel Stalks off, reserving any of the Fronds for later (you could use the stalks in a home-made Vegetable Stock or Soup). Cut the Fennel in half, remove the core and then using a mandolin or a sharp knife slice very thin slices of Fennel. The thinner the better for this dish!

Put the Fennel in a bowl and pour over the Lemon Juice. It’s important to do this quickly as the Fennel will oxidise and turn brown once it is sliced. Add a glug of good quality Olive Oil to the Fennel and a good pinch of Salt. Mix well together. Check for seasoning, roughly chop the Fennel Fronds and add to the Fennel and then serve straight away. Simple and Delicious!

Let me know what you think of my recipes in the comments below.

Leave a Reply