Pierre Koffmann

Salade printanière

Spring salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

This very simple salad relies on the quality of your ingredients. Don’t overlook putting the fennel in the iced water – it really does give it a lovely crunch. And try to use a peppery extra virgin olive oil for the dressing if you have one – your dressing will succeed or fail depending on the flavour of your oil.

Ingredients

  • 2 fennel bulbs, outer leaves removed
  • 8–10 baby courgettes (zucchini)

Method

Slice the fennel very, very finely, ideally using a mandolin. Place the slices in iced water for 5 minutes – this will cause them to crisp up.

Slice the baby courgettes (zucchini) lengthwise, roughly 2 mm (1/12 in) thick. Whisk the dressing ingredients together.

Drain the fennel and pat it dry thoroughly, then place in a serving bowl with the courgette (zucchini). Toss the salad