Fennel and Greengage Salad with Smoked Oysters

Name: Fennel and Greengage Salad with Smoked Oysters
Ingredients: black pepper; 2 large bulbs fennel; 1 teaspoon caster sugar (optional); 225 g/8 oz greengages; 3-4 tablespoons extra virgin olive oil; 1 tablespoon wine vinegar; pretty salad leaves, to serve; salt; 50-75 g/2-3 oz pitted black olives; 1 tin smoked oysters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

During the late summer I sometimes feel I’ve eaten rather too many raw salads. If you add cooked vegetables or even fruit to salads there is a much wider range of appetizing possibilities. This is one of them. It can be served as a first course or as part of a cold lunch.

Ingredients

2 large bulbs fennel
3-4 tablespoons extra virgin olive oil
1

Starter
Lunch
Pescatarian
Gluten-free
Summer

Method

Trim the base off the fennel bulbs and remove any marked outer parts. Cut the fennel lengthways into fairly thin slices and steam for 8-10 minutes, until just soft. Meanwhile, put the oil, vinegar and sugar, if using, in a small screw-top jar and season well with salt and pepper. Seal the jar and shake well to make a dressing. Put the fennel into a bowl and pour some of the dressing over it whi