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Shaved Fennel Salad

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 Balsamic Vinegar
  • pinch salt
  • a few cracks of fresh ground black pepper

Whisk in:

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 red chili flakes, for color
  • Slice celery and/or radishes with the Fennel

 

photo credit: erin scott

Works well with

Napa Valley Blend Pork Chops
Basil Oil 375 ml - 2016 HARVEST
Napa Valley Blend Pork Chops Basil Oil 375 ml - 2016 HARVEST

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