Fennel Salad with Lemon Dressing

Name: Fennel Salad with Lemon Dressing
Ingredients: 3 tbsp sunflower or olive oil; 1 tsp sugar; 6 large fennel bulbs; Freshly ground black pepper; ½ tsp salt; 3 tbsp sunflower or olive oil; Finely grated rind and juice of 1 lemon

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a deliciously crunchy salad. The lemony dressing complements perfectly the aniseed flavour of the fennel. I like to decorate this salad with fronds from the top of the fennel.

Prepare the salad several hours in advance. It is particularly good with fish, whether hot or cold, as a side salad.

Ingredients

6 large fennel bulbs

Gluten-free
Vegan

Method

Put all the dressing ingredients in a screw-topped jar and shake well. Pour the dressing into a mixing bowl.

Trim any brown outside bits and feathery fronds off the fennel. Cut each bulb into sticks, about ¼ inch/5