Fennel salad is simple and quick to prepare. Fennel’s curative and digestive stimulating properties makes this salad a perfect appetizer before a more substantial dish such as roast beef, pork, lamb or venison. It can also be served as a side dish with a roast or stew.
1 fennel bulb
Zest and juice from one lemon
Zest and juice from half an orange
50 ml (4 tbsp) roasted sunflower or pumpkin seeds
25 ml (2 tbsp) olive oil
Salt and ground pepper to taste
Few green leaves of spring onions or chives
Cut off the fronds from the fennel bulb, clean any stained or brown areas, then cut in half, carefully removing the centre core. Using a grater or a sharp knife, cut the fennel bulb into thin slices, crosswise until you get close to the stem. Put the slices in a salad bowl and add the lemon and orange zest. Squeeze the juice from one lemon and half an orange over the fennel, add roasted seeds, olive oil, salt and pepper. Mix well. Sprinkle with chives. For a more festive look, add some orange peel cut very thin.
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