I keep seeing recipes in the papers about cooked fennel. Ok it’s good but I have to say it’s so much better raw and strangely enough people just don’t seem to eat it that way. It’s so fresh and crunchy with aniseedy flavours. I feel that cooking it takes quite a lot away from it.
1 – ½ clove of garlic
½ a lemon
2 – 3 tablespoons of olive oil
Salt and pepper to taste
So it’s quite simple, cut the fennel in half and then slice thinly. Put it in a bowl and add the crushed garlic and half a lemon’s juice. The acid from the lemon juice will start to ‘cook’ the garlic. Mix it all together and then add the olive oil, salt and pepper. Stir it all once more. Then cover with cling film and leave in the fridge for at least 30 minutes. This will ensure that all the flavours are properly infused.
Serve as a side salad with anything really 🙂 I think that this is one of my favourite things. Though I have to warn you that I love garlic, so if you are a little afraid of it don’t put too much.
Little tip: eating garlic keeps mosquitoes away (ok I hear you say the boys as well, haha).
I love your fennel salad- crunchy, oh so fresh, and bit like a herbal minty tea but in a “Cruditee” format- perfect for those that like em raw veggies!
Also: you kind of feel a little sophisticated savoring the original flavor 😉
so simple and so fresh the perfect spring/summer side for any fish or BBQ dish-although it was so good I couldn’t resist eating it straight from the fridge!