Shaved Fennel Salad w/Apricots, Chili Oil, Parsley, Mint, and Lamb Chops

Name: Shaved Fennel Salad w/Apricots, Chili Oil, Parsley, Mint, and Lamb Chops
Ingredients: 1 shallot or small (2 oz | ¼ cup | 55 g) red onion, cut into thin slices; 1 cup (190 g) dried apricots, cut into thin slices; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 12 lamb chops (3 oz | 85 g each); 10 sprigs mint, stemmed, leaves kept whole; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), stemmed, leaves kept whole; ¼ cup (60 ml) chili oil; 2 small heads (1 lb | 455 g total) fennel; ¼ cup (60 ml) any vinegar except balsamic, or freshly squeezed lemon juice; ¼ cup (60 ml) any vinegar except balsamic, or freshly squeezed lemon juice; ¼ cup (60 ml) any vinegar except balsamic, or freshly squeezed lemon juice; 1 shallot or small (2 oz | ¼ cup | 55 g) red onion, cut into thin slices

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

There is enough acidity in this salad to prevent the browning. If you want to prep this in advance, cut the fennel and store in the acidulated water, drain, and toss with the rest of the ingredients. I generally allow for three lamb chops per person but do more or less based on your guests. Replace the dried apricots with fresh if they are ripe and fragrant.

Ingredients

Gluten-free

Ingredients

Method