Fennel Salad
When lettuce prices soar, the quality drops, greens and salads need to be sourced from alternate vegetables. This is a great salad with lots of crunch and interesting flavors.
Ingredients:
2 large fennel bulbs
2 granny smith apples, cored, peel on
1 small sweet onion, sliced very thin
6 slices of pancetta, fried crisp ( Italian bacon)
1 cup parmesan cheese shavings, garnish
1/2 cup Nicoise olives, or kalamata
Dressing:
1 tbsp. Dijon mustard
zest of 1 orange
1/4 cup sherry vinegar
3/4 cup extra virgin olive oil
Sea salt to taste
Fresh ground pepper to taste
Method:
Cut the fennel in half and remove the core. Slice the fennel very thin and transfer to a serving bowl. Slice the apple and onion in the same manner and add to the bowl.
2. For the dressing, place the mustard, zest and vinegar in a small bowl, whisk to combine, slowly pour in the oil, whisking while pouring.
3. Season to taste with sea salt and pepper. When ready to serve, pour the dressing over the vegetables and toss well to coat.
Garnish with the crisp pancetta, olives and Parmesan cheese.
Serves 6.
