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Shaved Fennel Salad

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Lobo
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Shaved Fennel Salad

Post by Lobo on Fri 15 Jan 2016, 11:47 pm

Shaved Fennel Salad

Adapted from Alice Waters, The Art of Simple Food
To make the dressing, combine:

  • 2 Tbs fresh lemon juice
  • Zest of ¼ lemon, in thin curls
  • 1 tsp white wine vinegar
  • pinch salt
  • a few cracks of fresh-ground black pepper

Whisk in:

  • 3 Tbsp Meyer Lemon Olive Oil (Lisbon also works)

Taste and adjust with salt if needed.
Trim off tops and root end from

  • 2 Fennel Bulbs reserving a few fronds for garnish

​Slice with a mandolin—I like the $25 Japanese plastic ones—toss the fennel and 2 Tbsp chopped parsley with the dressing, and you’re done! 
As with many AOS recipes, you will be shocked at how tasty such a simple, quick recipe can be.  Once adept, you can knock this salad out in 10 minutes.
VARIATIONS:

  • mince zest instead 
  • Use Basil oil, House Blend, or Olio Santo instead of Lemon oil
  • Use Verjus instead of lemon juice and/or white wine vinegar
  • Garnish with a shake of Korean Chili Flakes, for color
  • Slice celery and/or radishes with the Fennel

 
photo credit: erin scott

    Current date/time is Tue 27 Jun 2017, 10:51 am