fennel salad with citrus zests and toasted pine nu

Name: Fennel Salad With Citrus Zests and Toasted Pine Nu
Prep time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 - large fennel bulb; 1 - lemon, zest and juice from; 1 - orange, zest of; 3 tablespoon(s) toasted pine nuts; - olive oil, to taste; - fleur de sel, to taste (or coarse salt); - fresh ground pepper, to taste

17 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Aug 10, 2014

A simple but delicious salad from the Mediterranean.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 4 serving(s)

Ingredients

1 large fennel bulb
1 lemon, zest and juice from
1 orange, zest of
3 tablespoons toasted pine nuts
olive oil, to taste
fleur de sel, to taste (or coarse salt)
fresh ground pepper, to taste

How To Make fennel salad with citrus zests and toasted pine nu

Step 1

Cut the shoots from the fennel and discard, reserving a good handful of green fronds. Chop these and toss them into a bowl.

Step 2

Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one. Add to the bowl.
Step 3

Grate the zests. Squeeze lemon juice over, to taste. Add the pine nuts. Drizzle over oil, to taste.
Step 4

Season with salt and pepper. Toss, taste and adjust the seasonings, and serve immediately.
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