Fennel salad

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 1 lemon(s)
• 2 tsp sugar
• 1 tsp salt
• 1 tbsp grape seed oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

appetizer

Grate the fennel into fine strips and knead well with salt and sugar. The kneading will make it a little softer and more pleasant to eat. Then mix with the lemon juice and oil and season again to taste. If you have an untreated lemon, you can add a little zest to the salad for even more freshness. If the lemon is very mild, add the juice of the whole fruit and then a little more oil. It’s best to let it steep for half an hour or longer. I like making this salad because it’s delicious and the steeping time gives me time to prepare the main meal. This amount is enough for a small starter for two, which I often serve with some Serrano or Parma ham and/or some Bleu d’Auvergne and two pear slices. Made with five to six bulbs, it’s a great party salad that doesn’t need to be refrigerated or shrink, and is still fresh and crisp even after hours.