Fennel salad

Fennel salad

Insalata di finocchio

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

In Puglia, raw fennel is eaten as an after-meal digestive, as well as being used in salads. This aromatic, crunchy vegetable is easy to prepare and has a very distinctive taste. Wild fennel grows throughout the plains of La Murgia and Salento, and gathering and cooking with it is a much-favoured pastime of the locals. Using the fronds of the fennel adds both visual and textural elements to the salad.

Ingredients

Quantity Ingredient
1 bulb fennel, shaved on a mandoline, fronds reserved
2 lemons, juiced
1 lemon, zested
1 witlof, tender leaves only
8 radishes, shaved on a mandoline
1/4 small red onion, shaved on a mandoline
2 tablespoons extra-virgin olive oil
basil, mint or flat-leaf parsley leaves, torn, to garnish (optional)

Method

  1. Place the fennel in a bowl with 60 ml of the lemon juice. Mix well to coat the fennel with the juice. Add the witlof, radish and onion. Tear the reserved fennel fronds, add them to the salad and gently toss. Cover the salad with plastic wrap and store in the refrigerator until needed.
  2. Make a dressing with the olive oil, lemon zest, remaining lemon juice and salt and freshly ground black pepper to taste.
  3. When ready to serve, pour the dressing (as much as you like) onto the fennel salad, add the torn herbs (if using) and toss gently.
Tags:
italy
italian
puglia
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