Fennel Salad with Citrus Zests and Toasted Pine Nuts
- prep time 0 min
- total time 0 min
- serves 4
1 large fennel bulb
Zest and juice from 1 lemon
Zest of 1 orange
3 Tbsp toasted pine nuts
olive oil, to taste
Fleur de sel (coarse salt) and freshly ground pepper to season
1. Cut the shoots from the fennel and discard, reserving a good handful of green fronds. Chop these and toss them into a bowl. Peel the fennel bulbs, halve, core, and slice paper-thin, using a mandolin if you have one. Add to the bowl. Grate over the zests. Squeeze lemon juice over, to taste. Add the pine nuts. Drizzle over oil, to taste. Season with salt and pepper. Toss, taste and adjust the seasonings, and serve immediately.
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