A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Fennel is one of my favourite vegetables and this dish really shows off its crisp sweetness and subtle licorice flavours. Try it. Its simplicity will blow you away! Itll soon become one of your favourites.
Directions for: Fennel Salad
Ingredients
1 fennel bulb
The juice and zest from half a lemon
A spoonful of honey
A few splashes of olive oil
A sprinkle or two of salt and pepper
Directions
1. Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
2. Whisk the lemon, honey, olive oil and seasoning together in a nice salad bowl. Toss with the fennel then grab some forks!
See more: North American, Lunch, Vegetables, Vegetarian, Appetizer, No-Cook, Dinner, Salad, Side, Citrus, Quick and Easy