My mandolin slicer therefore is a kitchen gadget I absolutely don’t regret buying. Instead I wonder then how I used to cook before I even had one! Well, a very sharp knife with a long blade can help as well but watch out for those fingers.
Shaved Fennel Salad
Back to my shaved fennel salad. Plain and simple: I added a little olive oil and vinegar, some fresh herbs I had in my outdoor patio herb garden at that moment (lovage and tarragon it was), pepper, salt… Pink pepper corns for garnish. There you go. Just keep some of the green sprigs aside to finish the salad with. Anyone?
- 1 fresh fennel bulb
- a handful fresh herbs of your choice
- 2 tsp pink peppercorns
- olive oil
- white wine vinegar
- Wash the fennel bulb thoroughly and pat it dry with some kitchen paper. Then finely slice or shave the fennel using a very sharp knife or a mandolin slicer.
- Transfer the shaved fennel to a large mixing bowl. Add the roughly shredded fresh herbs of your choice.
- Stir the fennel and herbs well. Then drizzle with a little bit of olive oil and white wine vinegar.
- Stir well again. Season the fennel salad with a sprinkle of pepper and salt. Add the pink peppercorns as well.
- Stir all the ingredients again and then check the seasoning of the salad. Add extra pepper, salt or white wine vinegar to taste if necessary. Stir one last time. Serve the fennel salad immediately at room temperature.