Thursday, 11 April 2013

Refreshing Fennel Salad with Dill

I love fennel both sautéd, roasted and raw with dips or in a salad. This is a real summer salad to be served in the garden with a BBQ or a summer lunch. I made it yesterday evening and pretended it wasn't still far too cold for the time of year. And it almost worked. ;)

3 small fennel bulbs
juice of 1 lime
juice of 1 lemon
extra virgin olive oil
1/2 bunch Dill
sea salt
freshly ground black pepper

Trim the top and bottom of the fennel bulbs und cut lengthways along the narrow side of the bulb into 2 mm slices. This way the slices hold together. Scatter in a large bowl. Make the dressing using about 3 to 4 times as much olive oil as lime and lemon juice. Dress the fennel and mix through. Leave for at least half an hour.

Before serving, finely chop the dill and scatter over the fennel salad.

1 comment:

  1. Fenchel mag ich auch besonders gerne und Dill auch. Eine tolle Kombination! LG, éva