Simple Shaved Hippie Fennel SaladPrint Recipe
- 1 large organic fennel bulb
- 8-10 multi colored grape tomatoes cut in half
- 2 tbsp fresh thinly chopped parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon
- 1 tbsp whole grain Dijon
- salt & freshly ground pepper
- 2 tbsp Hemp seeds (optional)
Chop the fronds and stalks from the fennel bulb and reserve for another use ( such as that vegetable stock your putting off). After washing the remaining bulb pat dry and slowly slice the entire bulb on a Mandoline to 1/8" thickness ( use the protective handling piece towards the end) and place into a bowl.
Make the vinaigrette by placing the mustard, salt & pepper, and lemon juice into a shallow bowl. Slowly whisk in the olive oil and pour over the fennel strand giving it a toss.
Add halved tomatoes, freshly parsley and if using hemp seeds on top and serve
Sometimes a nice roasted or charred fennel is nice, but I find that it a big chunk of the appeal is gone when you start transforming the molecular structure with this vegetable. An addiction to licorice might be to blame, but I love the mild anise flavor that the delicately plays with your palette in the raw version. To keep it in manageable bites (and because some of us just don’t have THOSE knife skills) use a mandoline to thinly slice the bulb for beautiful wisps of crunch.
To bump the flavor profile a simple salad dressing of great fruity and peppery extra virgin olive oil and grainy Dijon mustard compliment the crunch and hippie feeling the salad has going for it. Topped with half colorful grape tomatoes and fresh parsley you might even think you’ve made a quick trip to Christiania.