Fennel Salad recipe
information
A sharp, tangy salad, refreshing with cold meat pies, or rich mousses.
ingredients
3 heads fennel, trimmed
2 medium courgettes
100 g (4 oz) beansprouts
100 g (4 oz) watercress
grated rind of 1/2 lemon
45 ml (3 tbsp) lemon juice
60 ml (4 tbsp) olive oil
good pinch mustard
powder salt and freshly ground black pepper
7 g (1 tbsp) snipped chives or parsley
2 medium courgettes
100 g (4 oz) beansprouts
100 g (4 oz) watercress
grated rind of 1/2 lemon
45 ml (3 tbsp) lemon juice
60 ml (4 tbsp) olive oil
good pinch mustard
powder salt and freshly ground black pepper
7 g (1 tbsp) snipped chives or parsley
method
Slice the fennel and plunge into a bowl of icy water. Leave for 5 minutes, or until crisp, then drain thoroughly.
Meanwhile, slice the courgettes and pick over the beansprouts and watercress.
Mix the fennel with the courgettes, beansprouts and watercress.
For the dressing, combine the remaining ingredients until emulsified. Taste for seasoning, then pour over the salad and toss well.
Meanwhile, slice the courgettes and pick over the beansprouts and watercress.
Mix the fennel with the courgettes, beansprouts and watercress.
For the dressing, combine the remaining ingredients until emulsified. Taste for seasoning, then pour over the salad and toss well.
serving amount
serves 6
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