Judi Rose

Fennel, Almond and Grape Salad

Preparation info
  • Makes

    6-8

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

Bulb fennel adds a seductive liquorice taste to the salad bowl. In this recipe its assertive flavour is mellowed by macerating it in a little lemon juice, which later becomes part of the dressing. Add a few fresh orange segments or crumble a little blue cheese on top and you can turn this into an unusual starter.

Ingredients

  • 3 small to medium fennel bulbs
  • 2 tablespoons fresh lemon juice
  • 50 g (

Method

The night before, cut out and discard the core of the fennel, then shred the bulbs as finely as possible. Put into a container, toss well with the lemon juice, cover and refrigerate overnight.

Toast the almonds on a baking tray either under the grill for 3 minutes or in the oven at 180°C (350°F/Gas 4) for 12-15 minutes, until they turn a pale brown. Sprinkle lightly with sea salt