Fresh citrus fennel salad
Ingredients (serves 4)
2 medium fennel bulbs, greens attached
4 teaspoons lemon juice
8 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1 + 1 teaspoons orange zest
Technique
shave
mix
Shave the fennel using a mandolin or other slicer. Trim the fennel greens and give them a fine chop. Stir together in a large bowl.
In a small bowl, mix together the lemon juice, olive oil and salt.
Using a micro-planer, zest several oranges, until you have the 2 teaspoons of orange zest. Set half aside.
Pour the dressing over the fennel mixture and add a teaspoon of the orange zest. Mix everything together. Your hands are the best tools for the job. Don’t worry. You can always wash them.
To serve, separate into four bowls and top each with a bit of the remaining orange zest.
6 Comments
YUM. The picture is gorgeous and the recipe sounds delicious! I’ll try this as soon as I can get to the store to buy fennel.
By the way, there are 3 teaspoons in a tablespoon.
Thanks so much! This whole “three in a tablespoon” thing is why I’m always tempted to go metric
what’s the green stuff on the pic, dills?
In addition to fennel bulbs the salad also calls for finely chopped fennel tops. It looks like dill, but doesn’t taste nearly as bright.
This salad is SO simple and perfect looking that it’s ridiculous!
I’ve made this twice already, it’s so healthy AND delicious! I used lemon zest instead of orange, since I was already using lemon anyways. Yum.