Fennel Salad
This is excellent served with roasted or poached salmon or trout, or cold fish or meat dishes in
the summer. Serves 4–6
Ingredients:
1 kg fennel
extra-virgin olive oil
white wine vinegar
1 teaspoon whole-grain mustard (optional)
salt and freshly ground black pepper
Clean the fennel bulbs and wash them carefully in running water. Divide the sheaths and cut
each one into strips. Place in a salad bowl.
Make a vinaigrette of oil, vinegar, salt and pepper, according to taste, and dress the salad.
For a sweeter dressing, use balsamic vinegar from Modena, and for a stronger flavour, add
a teaspoon of mustard to the dressing.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster