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Crunchy fennel salad
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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
- 3 medium-sized fennel bulbs
- 80ml of olive oil
- 2 lemons, juiced
- 2 tsp sea salt
- 1 tsp caster sugar
- 100g of Parmesan
- 2 tbsp of flat-leaf parsley, chopped
SAVE RECIPE
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
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
- 100g of Parmesan
- 2 tbsp of flat-leaf parsley, chopped
First published in 2015
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