Eat In by Anna Gare

Author:Anna Gare
Language: eng
Format: epub
Publisher: Allen & Unwin

fennel salad

Serves 4 as a side dish

Fennel is my favourite vegetable at the moment — fresh, aromatic and apparently an aphrodisiac! You wouldn’t want to mess with it too much. Keep it simple!

INGREDIENTS

2 large fennel bulbs, tough outer layers and core removed, fronds reserved

2 tablespoons lemon juice

85 g (3 oz/⅓ cup) crème fraîche

100 g (3½ oz/2 cups) sunflower sprouts

sea salt and freshly ground black pepper

METHOD

Use a mandoline or a good vegetable peeler to shave fine slices of fennel into a bowl.

Add the lemon juice immediately and toss to coat well — this not only adds flavour, it also stops the fennel from discolouring.

Mix the crème fraîche into the bowl of shaved fennel.

Lightly fold in the sprouts, tear in the reserved fennel fronds and season with salt and pepper before serving.

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