Sunday, January 15, 2012

shaved fennel salad with snowpeas
(mangetout) & mint
serves 4 as a side salad

To turn this into a main course salad, serve on a generous bed of soft fresh ricotta, or crumble through some sharp goats cheese.
If you don’ t have a mandoline or v slicer, you can still make shaved salads with a sharp knife and a steady hand. Your fennel might be a little thicker but it won’ t be the end of the world. I prefer  to slice my fennel lengthwise but if I’m using just a knife if find it easiest to slice crosswise into fine rounds.

1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1 small bulb fennel
150g (5oz) snowpeas, trimmed
1/2 bunch fresh mint, leaves picked

Combine lemon juice and 3 tablespoons extra virgin olive oil in a medium bowl and season.
Shave fennel  into fine slices  using a mandoline, v slicer or sharp
knife. Toss in the dressing.
Add snowpeas and mint and toss again.

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