Fennel Salad
Shaved fennel with lemon juice, toasted sesame seeds, fresh parsley, and a generous pinch of flaky sel de Guérande. Clean, crisp, and ready in ten minutes.
Ingredients
- 2 fennel bulbs with fronds
- 2 lemons juiced
- 3 tbsp olive oil extra virgin
- 2 tbsp sesame seeds
- 1 handful flat-leaf parsley roughly chopped
- 1 pinch flaky salt
- 1 pinch black pepper
Instructions
Toast the sesame seeds
- Toast the sesame seeds in a dry frying pan over a medium heat, stirring constantly, until golden and fragrant. Tip immediately onto a plate and leave to cool.
Prepare and shave the fennel
- Remove the tough outer layer of each fennel bulb if needed. Cut each bulb in half lengthways, then slice as thinly as possible on a mandoline or with a sharp knife. Reserve the fronds.
Make the dressing
- Whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
Dress and serve
- Place the shaved fennel in a serving bowl. Pour over the dressing and toss gently to coat. Scatter over the parsley, sesame seeds and fennel fronds. Finish with a generous pinch of flaky salt and serve immediately.
Notes
- Slice as thinly as possible. A mandoline gives the best result, almost translucent slices that are tender rather than fibrous. If you don't have one, use the sharpest knife you have and take your time. The thinner the slice, the better the salad.
- Keep the fronds. The feathery green fronds have a more delicate anise flavour than the bulb and make a beautiful garnish. Don't throw them away.
- Dress at the last minute. Fennel softens quickly once dressed. If you want it properly crisp, dress just before serving. If you prefer a slightly more tender result, dress 10 to 15 minutes ahead and leave to macerate.
- The flaky texture and mineral flavour of flaky salt is part of what makes the salad. Regular fine salt works but the crunch of a flaky salt is genuinely better here!