This shaved fennel salad recipe is substantial, vegetarian, and an antidote to each unhappy facet salad that ever was. As a substitute of meh greens, it’s received thinly sliced fennel that bends and twists however retains its refreshing crunch. It sports activities nuggets of deeply toasted croutons, meaty walnuts (or pecans), and shards of Parmesan cheese that stability recent fennel’s tender anise and licorice flavors. And simply in case you have been fearful about palate fatigue, it will get a double dose of acidity and zing—courtesy of recent lemon juice and a French dressing amped up with recent garlic, crimson pepper flakes, and vibrant lemon zest.
Like many winter salads, some prep is required, however it might probably all be accomplished when you’re roasting a hen. In case you don’t have a mandoline, you’ll wish to use a pointy knife to chop the uncooked fennel as near paper-thin slices as doable (don’t do that with a vegetable peeler). Don’t throw away the fennel fronds; a number of sprinkled on high make a superb garnish.
Love fennel? Strive a roasted fennel gratin with crispy bread crumbs, a shaved fennel salad with crimson onions on an open-face steak sandwich, or pair it with pork tenderloin wearing a sweet-and-sour sauce, impressed by Italian agrodolce.
