Instead, it's a recipe for the best salad in the world. Seriously. It's the sort of salad where you just want to keep eating it, on its own, forever. It's that good. And it contains fennel. I know, I know. You don't like fennel. You never finished that bottle of ouzo you bought back from Greece. And aniseed is best served in the form of balls or rock, not as a vegetable. But trust me. This is fantastic.
Take 1 head of fennel. Clean it, take off the grody outer leaves, and then slice it as thinly as possible. Use a mandolin. In fact, buy a mandolin just for this salad (I did). Place your fennel shavings into a bowl, slosh on some decent extra virgin olive oil, the juice of half a lemon, and a sprinkling of sea salt (Maldon, for preference). Toss together gently. Then take a block of parmesan and use the mandolin to shave cheesy slivers over the fennel. Grab a fork and start eating. Prepare to repel invaders who also want some.
No pictures. We finished it too quickly.
No comments:
Post a Comment