Thursday 14 November 2013

Fennel Salad with Lemon Vinaigrette

A crunchy winter salad with a fresh taste.  The fennel can be "shaved" thinner using a mandolin (or just a knife if you have better skills than I do) but I like the texture and crunch so kept it a bit thicker this time around.

Remove root and top of 2 fennel bulbs, slice.  Toss with a vinaigrette of 1 Tbsp olive oil, 1/2 tsp honey and the juice and zest of a lemon (orange also works well).  Top with sliced almonds and fennel fronds.

Serves 4 as a side salad.

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