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
1. Toast the sesame seeds
- Toast the sesame in a dry frying pan over medium heat, stirring constantly, until golden and fragrant. Tip immediately onto a plate to cool.
2. Prepare and shave the fennel
- Remove the tough outer layer of each bulb if needed. Halve each lengthways, then slice as thinly as possible on a mandoline or with a sharp knife. Reserve the fronds.
3. Make the dressing
- Whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
4. Dress and serve
- Put the shaved fennel in a serving bowl. Pour over the dressing and toss gently. Scatter over the parsley, sesame seeds and fronds. Finish with a generous pinch of flaky salt and serve immediately.
Notes
- Slice as thinly as possible. A mandoline gives almost translucent slices that are tender, not fibrous. No mandoline? Use your sharpest knife and take your time. The thinner, the better.
- Keep the fronds. They have a more delicate anise flavour than the bulb and make a beautiful garnish.
- Dress at the last minute. Fennel softens quickly once dressed. For crispness, dress just before serving; for a more tender result, dress 10 to 15 minutes ahead.
- Flaky salt matters. Its crunch and mineral flavour are part of the salad. Fine salt works, but flakes are better here.