Fennel Salad

 

 

 

 

 

 

 

Most of us pass by this strange looking bulb vegetable in the produce aisle without ever thinking of buying it. We are more familiar with the seeds which are used to spice various meals. Fennel is actually a very delicious vegetable which could be used in a number of ways: roasted, fried, sauteed, grilled,stewed or eaten raw. Its it crispy and juicy, highly aromatic and has a lot of medicinal uses. It pairs well with citrus fruits and mushrooms. In this recipe, fennel is combined with lemon, orange, mushroom and parsley to produce a quick crunchy salad which is sure you please anyone.

 

 

 

 

 

 

 

 

INGREDIENTS:

(1) 1 Large Fennel Bulb

(2) A Handful of Button Mushrooms

(3) A Small Bunch of Flat Leaved Parsley

(4)  The Zest and Juice of  1 Lemon

(5) The Zest of  1 Orange

(6)  1 Shallot (Or A Small Onion)

(7) 2 Tablespoons of White Wine Vinegar

(8)  2 Tablespoons of Olive Oil

(9) Salt and Pepper to Taste

(10) Pumpkin Seeds and Parmesan Curls to Garnish

 

 

 

 

 

 

 

PROCEDURE:

(1) Mince shallot or onion, place in a small bowl and pour the white wine vinegar over it. This will draw out the sharpness from the shallot or onion. Set aside.

(2) Peel fennel bulb and cut off stalks and fronds. Wash fennel bulb to remove any dirt. Do not throw away the fronds as they can be saved and used to make broth (HOW TO here). They can also be used to make pesto. A pesto recipe can be found here. Just substitute some or all of the basil with the fennel fronds. Save some fronds to garnish the salad.

(3) Slice fennel thinly with a sharp knife or a mandoline slicer. Place sliced fennel in salad bowl.

 

 

 

 

 

 

 

(4) Remove the stalks from mushrooms and clean them with a damp paper or kitchen towel to remove any dirt. Save stalks for stews, pasta sauces or broth. Slice mushrooms thinly too and add to fennel in salad bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Pick leaves from parsley and add to the other two ingredients.

 

 

 

 

 

 

 

(6) Grate the zest of the lemon and orange into the salad. Next, juice the lemon over the salad. The orange can be cut into rings and used as garnish. This step is however optional.

 

 

 

 

 

 

 

(7) Drain the white wine vinegar from the shallot and add the shallot to the salad. Also add the olive oil and salt and pepper to taste. Toss the salad to mix all the ingredients together.

 

 

 

 

 

 

 

This salad can be served at room temperature or cold. It can thus be made some hours ahead. It does not keep very well, thus try your best to finish it the day it is made. Optional, Top the salad with some fennel fronds, Parmesan curls and toasted pumpkin seeds when serving.