2 baby fennel or one large, trimmed with fronds reserved
1 tablespoon capers (optional but not nearly as nice without)
¼ - ½ cup of coarsely torn flat leaf parsley
50ml extra virgin olive oil
Thinly shave fennel on a Saladmaster cutter #4 or mandolin and place in iced acidulated water until crisp (1-2 minutes) then drain well. Combine in a bowl with capers, parsley and reserved fronds. Add remaining olive oil, rind and juice. Season to taste with salt and freshly ground black pepper, toss to combine.
Enjoy!
I love this salad, it is fresh and delicious and is also very quick and easy to prepare.
What is acidulated water?
Water with a splash of lemon juice or vinegar. I use lemon juice, for this recipe I squeeze the whole lemon and use that.
Using Capers...
I use salted lilliput capers which are the tiny ones. Put them in a fine sieve and rinse them before use. Lightly dry with paper towel. If you are using capers in brine, still rinse them as they can sometimes be too salty.
If you have any questions or have trouble locating ingredients send me an email and I will do my best to help you out. enquiries@recipeforlife.com.au
No comments:
Post a Comment