Fennel salad recipe image

Print Fennel salad

As a rough guide, one fennel bulb should be enough to feed three to four people. As a first course this salad goes very well with good bread and thinly sliced salted beef or cured ham. It's clean crunch also makes a nice side to a steak or a meaty fillet of fish.

Ingredients

  • 1 fennel bulb
  • Lemon juice
  • Olive oil
  • Fresh parsley to garnish & fennel fronds if available, chopped
  • Salt & pepper

Method

  1. Trim the fennel, removing tough stalks and base but reserving the green feathery fronds. Quarter, then slice each quarter very, very thinly.
  2. Arrange the slices in a serving dish, squeeze over lemon juice, then a generous drizzle of olive oil. Season. Chop the reserved fronds roughly and scatter over the top, along with a little chopped parsley.
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