Summer time is here and fennel is in season. This salad is really fresh and light, fennel has a real sharp aniseed like flavour similar to licorice and the celery and orange balance out that strong taste. Fennel is best served with seafood and chicken. Ingredients:
- 1 large bulb of fennel.
- 1 stick of celery.
- 1 orange.
- Light mayonnaise to coat the salad.
- Seasoning if required.
- Optional but fresh herbs like dill, spring onions and chives.
Method:
- Grab a sharp knife, mandoline or a grater and were going to finely shave the fennel and celery so its paper thin. Having big chunks of fennel is a little overpowering. ( A mandoline is plastic board with a razor attached to it. Makes shaving vegetables quick and easy, and there fairly cheap to buy. On some graters there is that side panel that has just one slit.)
- Peel the orange of its skin. You can either segment it like in the photo or just cut it into rounds.
- Grab all your ingredients and mix in a bowl . Add seasoning to you're liking and enjoy.
This salad is pretty easy to make. If you're having some friends over and you want to add a little extra fanciness then add some Bottarga. It is tuna roe eggs that have been dried and compressed into a little block and to shave a little on top of this salad is amazing. You can pick it up from specialty food stores like Thomas Dux or some gourmet deli's.
Makes: 2 to 3 serves.
Prep time: 10 minutes.
Notes:
- Gluten free
- Nightshades free
Also to store fennel once it has been shaven and if you do not intend to cook it. Place it in a container with some water and squeeze the juice from 1 lemon and then throw the lemon skin in with the fennel. It should keep for a few more days until it goes brown.
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