Raw fennel salad

Raw fennel salad

By
From
The Natural Cook
Serves
3–4
Photographer
Laura Edwards

Fennel is so scrumptious raw: fresh, crisp and full of flavour, crunchy like celery, but with an added sweetness. Use it for dunking in dips, or serve it with roasted or grilled fish or as part of a vegetable meze.

Ingredients

Quantity Ingredient
1 large fennel bulb, (about 350g)
1/4 lemon, juiced

Method

  1. Trim the root from the fennel bulb and remove any frondy tops, reserving them. Slice the bulb in half from top to tail, then cut each half into thin slices as you would an onion. Season with salt, pepper and a squeeze of lemon juice, sprinkling on the reserved fronds to add sparkle.

Variation

  • A fish parcel: Preheat the oven to 190°C. Choose your favourite whole fish, scaled and gutted – any will do – and place it in the middle of a large piece of foil on a bed of raw fennel salad. Fold up the foil around the fish and scrunch it to create a seal. Bake in the oven for 15–30 minutes, depending on the size of the fish. Take a little peek to check it is cooked through; it should be opaque next to the spine. Serves 1–4, depending on the size of the fish.

Storage

  • This salad keeps for three days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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