A simple fennel salad

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Fennel salad recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: International

Depending on the size of the fennel, this quantity should make enough for four people as a salad to accompany another dish. If the fennel is small, you may want to use more than one. The recommended quantities for the remaining ingredients are approximate.
One bulb of fennel
2 tablespoons olive oil
Pinch of good quality sea salt
2 tablespoons currants
Juice of ½ lemon
Cut the fennel in half length-ways, remove the outside layer from each piece, then cut out the triangular core from each piece.
Cut each fennel half into slices, making them as thin as you can.
Add the olive oil, sea salt, and currants.
Add the juice from the lemon.
Taste the salad and adjust seasonings if necessary. (If you want to intensify the lemon taste you could add a few pieces of lemon zest from the rind.)
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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