Shaved fennel salad – Bookreview Supernatural Every Day
Even though the weather is certainly not salad-weather at the moment, I figured that maybe, if I eat enough salads, the sun will magically appear? Will that work you think? Sort of reversed psychology for the weather.. 😉 As I am typing this it is actually pouring down with rain again so sofar it hasn’t helped, but I can always try, right? As I know is the case with a lot of people that do not live in Weimar (where the sun apparently always shines..:)
I’ve also noticed that – while I am certainly not a vegetarian – I actually do eat a lot of vegetarian dishes. Most of the time that is when Tom is not home and it’s just Gizmo and me in the house. I love to eat salads (Tom doesn’t) and I love to eat cheese (Tom hates cheese) and I like vegetarian dishes (Tom wants meat) so those moments are ideal to try out new salads.
This particular salad comes from the book Super Natural Every Day from Heidi Swanson of 101Cookbooks. The book is gorgeous and filled with great vegetarian recipes. My friend Hermin was coming over for dinner and as always she was on another diet. I always ask her what the diet of the day is when she is visiting. Just so I know what to cook! This time it was a no-carb diet so fairly simple to cook. I prepared my favorite salmon burger and thought this salad would make a great addition to that as it included fennel and dill which I think work great with salmon anyway.
The biggest hurdle is to shave the vegetables thin enough. I don’t have a mandolin, as that would work perfect I think, so I used a potato peeler instead, which is a little trickier on the fennel but worked great on the courgette. I also added a little honey as suggested by Heidi as my lemons were pretty tart.
Paired with the salmon this was a great meal!
- 1 medium courgette sliced into paperthin coins
- 2 small fennel bulbs trimmed and shaved paper thin
- 15 g dill fresh and chopped
- 80 ml lemon juice freshly squeezed
- 80 ml extra virgin olive oil
- fine sea salt
- 4 or 5 handfuls rocket
- honey if needed
- 60 g pinenuts toasted
- 60 g feta cheese crumbled
Combine the courgette, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 tsp salt. Se aside and allow to marinate for at least 20 minutes or up to an hour. When you are ready to serve the salad, put the rocket in a large salad bowl. Scoop all of the zucchini and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. taste and adjust with more of the dressing, olive oil, lemon juice or salt, if needed. If your lemons are particularly tart you may need to counter that by adding a little honey into the salad at this point. Serve topped with the pinenuts and feta cheese.