Fennel and Lemon Salad
This dish features thinly sliced fennel bulbs marinated with lemon juice and olive oil, creating a crunchy and aromatic salad. The preparation emphasizes raw slicing, marination, and gentle mixing to preserve the fennel's crisp texture and enhance its licorice-like flavor with bright citrus notes.
Equipment
- Chef’s knife
- Mandoline or sharp slicing tool
- Mixing bowl
- Measuring spoons
- Serving platter
Ingredients
- 2 bulbs fennel bulbs preferably firm and fresh
- 1 large lemon juiced for the marinade
- 2 tablespoons olive oil extra virgin preferred
- to taste flaky sea salt for finishing
Instructions
- Use a chef's knife or mandoline to thinly slice the fennel bulbs, aiming for uniform, translucent slices that showcase the fennel's layered texture.
- Juice the lemon, ensuring to remove seeds, and pour the lemon juice into a small bowl. Add the olive oil and whisk until well combined.
- Place the sliced fennel in a mixing bowl and pour the lemon-olive oil dressing over it. Toss gently to evenly coat all slices.
- Allow the fennel to marinate at room temperature for about 10 minutes, during which it will soften slightly and absorb the citrus flavor.
- Transfer the marinated fennel to a serving platter and sprinkle generously with flaky sea salt for added flavor and texture contrast.
