Beat winter blues (and bloat) with a clean, refreshing salad from our friend and local cookbook author, Peggy Knickerbocker.
"Since fennel is a member of the parsley family, it’s not surprising that the two ingredients make a good combination," says Knickerbocker. "Meyer lemon pulls the flavors together elegantly, but a Eureka lemon works well, too. This recipe was inspired by one that appears in Annie Sommerville’s Everyday Greenscookbook. Serve it as a side dish, a salad, or as a relish for fish."
Try making it with our seasonal Olio Nuovoblend and organic produce from our ranch gardens available each Tuesday and Friday afternoon in our San Francisco Ferry Building shop.
FENNEL & PARSLEY SALAD with MEYER LEMON VINAIGRETTE
2 large fennel bulbs (stems, leaves, and any discolored stalks trimmed) 2 cups chopped fresh flat-leafed parsley (about 1 large bunch) 2 teaspoons minced meyer lemon zest 3 tablespoons extra-virgin olive oil 2 tablespoons fresh meyer lemon juice Salt and freshly ground pepper ¼ cup shaved dry jack or other grating cheese
Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with a slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.
Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine. Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again. Scatter the cheese over the top and serve.
Serves 4-6
