Fennel makes a very delicate salad when sliced paper-thin. It can be difficult to cut the fennel very thin with a knife, so instead I reach for my plastic Japanese mandoline. But watch your fingertips and use the guard!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim off the tops and root ends from: 2 fennel bulbs.
Step 2
Save a few feathery leaves for garnish. Pull off and discard any discolored or dehydrated outer layers.
Step 3
To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.
Step 4
Whisk in: 3 tablespoons extra-virgin olive oil.
Step 5
Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small Japanese mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed. If you like, garnish with: 1 teaspoon chopped fennel tops.
Variations
Step 6
Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish.
Step 7
Use Meyer lemons when available and double the amount of zest.
Step 8
Add 1 1/2 tablespoons chopped green olives to the dressing.
Step 9
Mix 2 tablespoons parsley leaves in with the fennel.
Step 10
Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).
