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Salade printanière
Spring salad
- Serves
4
- Difficulty
Easy
Published 2016
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 8–10
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
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