Fennel and mixed leaf salad

16 Mar

Fennel and mixed leaf salad

With its croutons and shavings of Parmesan, this simple salad is reminiscent of a Caesar, but the fennel takes it somewhere new.

It’s a much fresher affair, and one of my favourite lunches when I’m working from home.

I keep the dressing to a minimum so as not to overwhelm the tender salad leaves.

Fennel and mixed leaf salad
(serves 1)

  • 2 Tb olive oil
  • a thick slice of sourdough bread, cubed
  • 1 fennel bulb
  • juice of half a lemon
  • 50g mixed salad leaves
  •  20g Parmesan, grated or shaved
  • salt and pepper
  1. Heat the olive oil in a frying pan over a medium flame. Add the bread, and sauté until crisp and golden.
  2. Trim the fennel, and slice crosswise as thinly as possible. Transfer to a serving bowl, and toss with the lemon juice.
  3. Add the salad leaves and croutons, and toss again.
  4. Season with salt and pepper, garnish with Parmesan shavings and serve.

5 Responses to “Fennel and mixed leaf salad”

  1. Margo March 16, 2017 at 3:24 pm #

    You know, I will have to try this. Have unsuccessfully tried fennel twice before in salads and been left unimpressed

    • Andrea March 16, 2017 at 11:36 pm #

      Let me know how it goes 🙂

  2. chefkreso March 16, 2017 at 3:49 pm #

    A tasty looking salad 😍

  3. Asian Foodie March 17, 2017 at 1:29 am #

    Looks healthy and beautiful !

    • Andrea March 17, 2017 at 7:07 am #

      Thank you!

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