An often forgotten vegetable in many homes, fennel has got to be one of my personal favourite comfort-foods, and this fennel and parsley salad is no exception! Â The slight licorice aroma of the fennel bulbs is a truly delightful sensation for the taste buds and stomach alike. Â Fennel is known for its soothing effects on the stomach, so I find it’s the perfect thing when you’re not feeling 100%, whether that be due to the flu or an overly excessive night on the town.
If you are looking for a more subtle fennel flavour, try this mushroom risotto recipe.
Some people suggest that fennel should be cooked just until it’s al dente, but I personally strongly disagree with this. Â I believe it should be nice and tender, as this is when its true flavour really shines through. Â I like to serve this salad on a bed of rocket and topped with some Parmesan cheese shavings, as suggested in the recipe, but you can go ahead and leave this out if you prefer, or substitute it for any other lettuce and cheese combination. Â As usual, let your taste-buds be your guide!
Cut the fennel in half lengthwise, cut out the cores and remove any bruised outer leaves.
Using a very sharp knife, cut the fennel halves crosswise, as thin as you can.
Transfer the fennel to a medium-sized bowl and toss with the parsley, lemon zest, tangerine zest, ¼ teaspoon of salt, a pinch of pepper and the olive oil.
Add the lemon juice and the tangerine juice and toss again.
Season to taste with salt and pepper.
Arrange a bed of rocket lettuce on each plate and nestle the salad on top.
Place a few shavings of Parmesan cheese on top and serve.
This entry was posted on Sunday, 29 July, 2012 at 12:33 pm by Serena Langley and is filed under Less than 30 minutes, Side dishes.
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Lots of green!