We got a couple lovely little fennel in our CSA box and I wanted to something to really enjoy their flavor. I normally end up cooking fennel, but I thought I’d look for a raw salad with fruit, since it’s so hot and humid in our apartment. I ran across this and made a few adjustments. It was tasty!
2 fennel bulbs
Handful of mint leaves – washed and dried
1 lemon – juiced
Shaved parmesan cheese
Salt and pepper
Slice the fennel very thin and clean thouroughly. Split into two bowls. Slice nectarine and split in two bowls along with the mint and shaved parm. Sprinkle with salt and pepper and top with lemon juice. Mix and serve.
Notes: I forgot to put any olive oil on it, but it tasted so fresh and light this way that I’m not sure I would put it on anyway. This was a great summer salad and could be presented in a much prettier way for guests.
Servings: 2 salads