PREP TIME: 15mins

Lovely fresh and zingy salad. Simple ingredients calls for the best ingredients here, try to get your hands on some organic fennel, lemons and courgette thats in season and a beautiful extra virgin olive oil.

This salad can also be used a palate cleanser in between courses.

SERVING SUGGESTION

Serves 4

I served the salad alongside some stuffed courgette flowers with ricotta.

WHAT YOU WILL NEED

A sharp knife or a mandolin and a vegetable peeler.

INGREDIENTS
  • 1 large fennel bulb
  • 6 baby courgettes or 3 big ones
  • juice of 2 lemons
  • 50ml extra-virgin olive oil
  • sea salt flakes
  • basil leaves
METHOD
  1. Slice the fennel bulb as finely as you can with a mandolin or sharp knife, reserving fonds for some garnish, add to a glass bowl. The acid can react to a metal bowl so don’t use a metal bowl.
  2. Very finely peel the courgette with a vegetable peeler, then put them in dish with the fennel.
  3. Squeeze over the juice of both lemons and drizzle over 50ml extra-virgin olive oil. Season with sea salt flakes, then gently toss together and leave to marinate for 30-60 minutes.
  4. To serve, transfer the veg to a serving platter, leaving any excess marinade behind, add a handful of basil leaves and the fennel fonds and drizzle with more olive oil. Season with salt and pepper, serve.

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PREP TIME: 15mins

Lovely fresh and zingy salad. Simple ingredients calls for the best ingredients here, try to get your hands on some organic fennel, lemons and courgette thats in season and a beautiful extra virgin olive oil.

This salad can also be used a palate cleanser in between courses.

SERVING SUGGESTION

Serves 4

I served the salad alongside some stuffed courgette flowers with ricotta.

WHAT YOU WILL NEED

A sharp knife or a mandolin and a vegetable peeler.

INGREDIENTS

  • 1 large fennel bulb
  • 6 baby courgettes or 3 big ones
  • juice of 2 lemons
  • 50ml extra-virgin olive oil
  • sea salt flakes
  • basil leaves

METHOD

  1. Slice the fennel bulb as finely as you can with a mandolin or sharp knife, reserving fonds for some garnish, add to a glass bowl. The acid can react to a metal bowl so don’t use a metal bowl.
  2. Very finely peel the courgette with a vegetable peeler, then put them in dish with the fennel.
  3. Squeeze over the juice of both lemons and drizzle over 50ml extra-virgin olive oil. Season with sea salt flakes, then gently toss together and leave to marinate for 30-60 minutes.
  4. To serve, transfer the veg to a serving platter, leaving any excess marinade behind, add a handful of basil leaves and the fennel fonds and drizzle with more olive oil. Season with salt and pepper, serve.

Print Friendly, PDF & Email