Crunchy fennel salad

This simple fennel salad recipe is easy to follow and very adaptable. Serve Martin Wishart's fennel salad with grilled or barbecued meats or pan-fried fish. To make this salad vegetarian, replace the Parmesan with an alternate vegetarian cheese. Have a look at our blog post on vegetarian cheese for suggestions

First published in 2015
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Ingredients

Metric

Imperial

Fennel salad

Equipment

  • Mandoline

Method

1
Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core
2
Use a large chefs knife to cut the fennel into very thin slices
3
Pour the olive oil into a large bowl, add the lemon juice, then crush the salt between your fingers and add it to the bowl along with the sugar
4
Whisk everything together, then add the sliced fennel. Coat it well with the vinaigrette and place it in a serving dish
5
Use a potato peeler to shave the parmesan over the salad, and finish with the parsley
First published in 2015
discover more:
share recipe:

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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