Shaved fennel and celery salad

Shaved fennel and celery salad

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

I can’t remember exactly when I fell in love with fennel, but I know it was since I left Australia to go travelling. It was probably when I first experienced a Florentine flnnochio — those plump, round, firm, crisp and bulbous fennels from Italy.

I love the fresh aniseed flavour of fennel, and it is an excellent digestive. I find that a fennel salad is the perfect antidote to rich barbecued meats. You can slice or shave fennel, or cut it into largish wedges to munch on.

This recipe is so simple and fresh, you’ll keep making it whether you’re having a barbecue or not. It also uses the pale inside leaves of celery.

Ingredients

Quantity Ingredient
2 large firm round fennel bulbs
1 cup pale celery leaves and stems, washed
2 tablespoons biodynamic yoghurt
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
pinch salt

Method

  1. Wash the fennel in cold water and remove any brown outer fronds. Pick the herb tops from the fennel and reserve for the salad.
  2. Cut the fennel in half lengthwise and finely slice, cutting across the rings of the bulb. Finely chop the fennel tops and the celery then toss together.
  3. Combine the yoghurt with the lemon juice and olive oil and season with salt.
  4. Dress the fennel and celery with the yoghurt dressing and serve.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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