A Restaurant in my Kitchen

Yuk! It’s Monday, you are full of good intentions for a super healthy week……but you are too tired to bother…….

This wee crunchy fennel salad is so easy it makes cooking a tin of soup look difficult! Quick, zesty and tasty it compliments fish, meat and chicken.

I actually feel a touch sorry for fennel, it is a much forgotten wee veggie that is truly delish! However, it is one of those ones…..you either love it or hate it!

Crunchy Fennel Salad

3 Fennel Bulbs
Juice of 2-2 1/2 Lemons
80ml Olive Oil
2 tsp Malden Sea Salt
Fresh Black Pepper
80-100g Parmesan

Trim the fennel – cut away the outer leaves and the hard inner core.

Cut the fennel into really thin slices using a really sharp knife. You could also use a mandolin for this job!

Place in a serving bowl.

In another bowl, add the oil, lemon juice, Malden sea salt and black pepper. Using a small whisk, whisk it up until nice and smooth.

Pour over the fennel and toss it about until well coated.

Using a potato peeler add Parmesan shavings to the top of the salad.

Delicious and healthy and frighteningly easy!! Goes beautifully with grilled chicken or steak.