Toño invested all his charm to get the recipe from Gambling Shark, only to surprise me with it on a hot evening earlier this week (it's the white-greenish stuff on the left side):
Cut your fennel into small stripes, ground an apple of a sour variety, add olive oil extra vergine and the juice of a lemon, season with salt and white or rose pepper. Mix well and let the salad rest in the fridge for at least 15 minutes.
Toño served it with carrot salad, marinated chicken and a bottle of Priorat Balcons 2004. I know, the wine is a bit expensive (60$/bottle), but you have to honour this fennel salad.
2 comments:
Mmmm, try very finely (thinly) sliced fresh fennel with orange flesh* and finely sliced spring onion. Use the juice from the orange with S&P and a beautiful olive or avocado oil to make your dressing. If available, tangerines** are even better than oranges for this
A fennel salad is beautiful with fish and rice, which ever way you choose to cook the fish
* slice all the skin and pith off the oranges, then slice down along the membrane of each segment, to release the segment. Squeeze what remains to get the juice for the dressing.
**Aussie tangerines just came onto the market here
Horrendously long comment - this food is worth it. huggles and care
Now that looks incredible!!! I hope the weather treats you better soon!
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