Fennel salad

Fennel salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Ingredients

Quantity Ingredient
2 young fennel bulbs, trimmed and green tops reserved
2-3 tablespoons cider vinegar
sea salt
freshly ground white pepper
2-3 tablespoons cold-pressed rapeseed oil

Method

  1. Halve the fennel bulbs and slice them as thinly as possible, using a mandolin or very sharp knife. Tip into a bowl, add the cider vinegar and season to taste. Toss to mix and leave for about an hour, stirring every so often.
  2. Chop the green fennel tops and add to the fennel with the rapeseed oil. Toss to combine, then taste and adjust the seasoning if necessary. Serve within a couple of hours.
Tags:
Hix Oyster & Chop House
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