Fennel Salad With Citrus Zests and Toasted Pine Nuts
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 large fennel bulb
- 1 lemon, zest and juice from
- 1 orange, zest of
- 3 tablespoons toasted pine nuts
- olive oil, to taste
- fleur de sel, to taste (or coarse salt)
- fresh ground pepper, to taste
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
-
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.