A fresh, crisp, and fragrant salad where fennel meets the sweetness of citrus and the zest of lemon. Perfect as a light starter or a sunny side dish!
Ingredients (serves 2-3):
2 fennel bulbs
1 orange
1/2 grapefruit (optional)
Juice of 1/2 lemon
3 tablespoons of extra virgin olive oil
1 small pinch of Espelette pepper
A few black olives (optional)
A few slivered almonds or pine nuts (optional)
Fleur de sel & pepper
Recipe:
Remove the base of the fennel bulbs and then slice them thinly using a knife or a mandoline.
Peel the orange and grapefruit, removing all the pith, and then segment them.
Place the fennel in a large salad bowl and add the citrus segments.
Add the Espelette pepper. In a small bowl, combine the lemon juice, Subtile olive oil, fleur de sel, and pepper.
Drizzle the dressing over the salad and toss gently.
For an extra touch of flavor:
Add a few strips of orange or lemon zest for extra freshness.
Sprinkle with toasted almonds or pine nuts for crunch.
You can also add black olives.
Enjoy!
