Saturday, June 16, 2007
A Simple Fennel Salad
I like fennel. It is cool, crunchy, and refreshing, and makes a delightful salad. The lightly licorice flavor intensifies and warms somewhat when roasted, and attenuates when boiled or steamed. It is, however, also delicious sliced up plain and raw, and eaten like celery sticks. Now, some might say this salad is Morrocan in origin, and I have certainly enjoyed it at the tables of Morrocan cooks, but I think this recipe is more of my standard method for dealing with any vegetable that is good eaten raw- slice thinly, toss with lemon or lime juice, a pinch of salt, a grind of pepper, and a bit of garlic (processed as you choose). Now, I know I missed the deadline for weekend herb blogging, but had I made it, this would be it.