We’re finishing off Salad Week with a vegetable that is very much in the love-hate category for most people. If you love fennel, then you are definitely going to love this salad and will take no convincing to try making it. However, even if you think you dislike fennel, I’m going to try to persuade you to give this recipe a go anyway. I used to despise fennel – I found the flavour of cooked fennel overwhelming and just couldn’t understand how anyone could enjoy it. Then I discovered Jamie Oliver’s raw fennel and radish salad and suddenly I saw the light. Raw fennel is crisp, sweet and juicy. It still has a strong aniseed flavour, but somehow this worked for me in its fresh, raw form. After a few years of enjoying raw fennel in salads, I now find myself liking cooked fennel in certain dishes – particularly with white fish. I’m on the path to fennel enlightenment.
In my mind, this is a perfect way to get on board with fennel. The intense vegetable can stand up to the chilli heat and zesty lemon, and the courgette adds a sweet mellow flavour. If you really can’t stand fennel, but want a similar salad then substitute it for a bunch of raw asparagus sliced into thin shavings with a speed peeler. Or just double up on the courgette quantities, especially if you can get your hands on both green and yellow courgettes for a burst of colour.
1 medium courgette
2 small fennel bulbs
A few sprigs of mint
1 red chilli
1 tbsp olive oil
Salt and pepper
1. Slice the courgette into thin ribbons. You can do this with a sharp knife if you have the patience and don’t want the thinnest possible slices, but the easiest way to achieve ribbons is with a speed peeler. You can also use a mandolin or the slicer attachment on a food processor, if you have those. Place in a large bowl.
2. Remove the fennel tops (keeping the fronds for decoration) and the bases. Thinly slice with a knife (or again with a mandolin or food processor if you wish) and add to the courgette.
3. Finely chop the leaves from the mint sprigs. Slice the chilli thinly on the diagonal. It’s a good idea to try a small piece of your chilli first to find out how hot it is – I used about half of the chilli shown.
4. Add the chilli and mint to the vegetables along with the zest from one lemon. Mix thoroughly, adding the juice from half the lemon and the olive oil. Season to taste and place in the fridge to chill for half an hour or more.
5. Once chilled give the salad another mix up and transfer to your serving bowl. Top with some of the delicate fennel tops and some extra sliced chilli.
This salad is very versatile. We had it with steak, chips and a large glass of red wine, but it would be perfect served with some grilled chicken or fish and chilled white wine.
How do you feel about fennel? Have you always loved it, grown to like it or is it firmly on the hate list? Might this recipe change your mind….?