Shaved fennel and courgette salad. I have a weakness for monochrome salads. And specially green ones. This one is inspired by a salad I found in the new @ottolenghi book called Shelf. It’s a fresh and light salad, excellent served with roast chicken. The original recipe has a preserved lemon dressing. I kept it simple, herby and light. Add lemon zest and crumbled goats cheese if desired.
Shaved Fennel and Courgette Salad
Prep time:
Cook time:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Shaved fennel and courgette salad. I have a weakness for monochrome salads. And specially green ones. This one is inspired by a salad I found in the new @ottolenghi book called Shelf. It’s a fresh and light salad, excellent served with roast chicken. The original recipe has a preserved lemon dressing. I kept it simple, herby and light. Add lemon zest and crumbled goats cheese if desired.
Ingredients
- 4 small courgette, sliced thinly on a mandolin
- 2 fennel bulbs, sliced thinly on a mandolin
- 1 small bunch of dill, finely chopped
- 1 small handful of mint, finely chopped
- 1 small handful of chives, finely chopped
- 1/2 lemon, juiced
- 2 tbsp extra virgin olive oil
- Salt and pepper
For the herb dressing:
- 1 small bunch of dill, finely chopped
- 1 small handful of mint finely chopped
- 1/2 lemon, juiced
- 2 tbsp extra virgin olive oil
Preserved lemon salad dressing:
- 35g preserved lemon
- 1-2 small lemons, pips removed, roughly chopped
- 1/2 small (20g) onion, , roughly chopped
- 1 garlic clove, crushed
- 1½ tbsp lemon juice
- 2½ tbsp olive oil
- Salt and pepper, to season
METHOD
- 1)
Blend everything together using an immersion blender or a small food processor.
- 2)
In a large bowl, mix the ingredients together.
- 3)
Blend the herbs and add to the salad.
Notes
Before serving, drizzle with the preserved lemon dressing and mix well to combine.