Fresh fennel salad

Recipe from: 5/13/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 minutes plus 2 1/2 hours standing time


Serving Change
  • 30
  • 1
    clove garlic, crushed
  • 1
    punnet baby Bella tomatoes, halved
  • 250
    roughly chopped Italian parsley
  • 2
    fennel bulbs, thinly sliced
  • salt and freshly ground black pepper
  • olive oil
  • 1
    red onion, peeled and thinly sliced


10 minutes plus 2 1/2 hours standing time
Mix the sliced fennel and onion together. Salt them and leave them to sweat for at least 30 minutes.
Add the tomatoes, chopped parsley, capers, black pepper, garlic and olive oil.
Now, using your hands, gently pull the flavours together. Feel that food!
Let the mixture rest in the fridge for at least two hours before eating.

Add 100 g goat milk cheese and serve on warm bruschetta drizzled with olive oil or stuff the salad in pitta bread.
Chop a small can of anchovies, add to the salad and use as a topping for poached fish or chicken breasts. Splash it with the juice of a lemon for extra zing.
Toss with couscous and a squeeze of lemon.




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