All content copyright Katrina Hall 2008 through 2025

Wednesday, September 15, 2010

shaved fennel salad with parsley

Fresh fennel is just showing up in the markets, and a lovely vegetable it is. Fennel is in the same family as parsnips and dill, and you can taste the similarity (parsnip) as well as mistake the fronds for a very large dill plant.
Because the fennel bulb has such a delicate taste, I like it best raw, shaved very thinly, and tossed with parsley and a zingy citrus dressing. The rest of the plant, the long branches and the fronds, can be used to make an outstanding poached fish chowder, with that subtle hint of fennel. Just slice the branches into small pieces , along with some sliced new potatoes and a nice piece of pollock, and simmer until just tender.
This is an elegant side that goes well with anything from roasted chicken or fresh fish, to shepherd's pie, or simply served with rustic bread or focaccia and warmed goat cheese.
Shaved Fennel Salad with parsley
Serves about 4 people
one medium to large fennel bulb ( no need to peel)
1/2 cup finely chopped flat leaf parsley
Using a mandoline or a very sharp knife, shave the fennel bulb into paper thin strips.
Toss the shaved fennel and parsley in the dressing.
2 T. olive oil
2 T. orange juice or lemon juice
1 T. buttermilk
1/4 t. sugar
kosher salt
freshly cracked pepper
Whisk ingredients together briefly. Using two forks or tongs ( or your clean fingers!) mound a small handful onto individual plates.


pam said...

What a lovely salad!

katrina said...

Thanks, Pam - it truly is wonderful!

Aaron Paul Lazar said...

Wow, what a unique and fresh approach to a salad. I must try this! Thank you, Katrina, for sharing all of your amazing talent and creativity with us!

katrina said...

Thanks, Aaron! I do tend to get sidetracked on obscure recipes, but I always hope someone will be excited about one of them:) Merci a bunch, and if you come across fennel bulbs, give them a try!

Chef Fresco said...

Creative recipe! Looks good!

katrina said...

Thanks, chefs!

Gree said...

This looks really yummy and you know me, I am wickedly afraid of fennel..bring me some?

katrina said...

Now Ms. Gree - how could you be afraid of fresh fennel? It has a fresh taste, kind of like parsley, and is good as all get out. Fennel seed can be used modestly in fish dishes and bakery goods - just a pinch will give a warm hint of something or other. It's elusive. I ate up all the fennel, but if our schedules ever perfectly meet, I'll pick some up for you and Iz!