Fennel Salad With Citrus Zests and Toasted Pine Nuts

"A simple but delicious salad from the Mediterranean."
 
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Ready In:
15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Cut the shoots from the fennel and discard, reserving a good handful of green fronds. Chop these and toss them into a bowl.
  • Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one. Add to the bowl.
  • Grate over the zests. Squeeze lemon juice over, to taste. Add the pine nuts. Drizzle over oil, to taste.
  • Season with salt and pepper. Toss, taste and adjust the seasonings, and serve immediately.

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Reviews

  1. This is an amazing salad: tasty, fresh, unusual and beautiful.<br/>I prepared this with two middle sized fennel bulbs and served with fish and rice.<br/>The preparation is fast and can be prepared even 1/2 hour in advance (adding the salt only just before serving). I sliced the bulbs very thin (about 2 mm thick), this was a great tip and will do this again for sure. Thanks a lot for posting this phantastic and light recipe.
     
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