Prep 10 mins
Cook 6 mins
I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most!
- 2 tablespoons olive oil
- 2 fennel bulbs, trimmed and sliced reasonably thickly verically
- salt & freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 4 cups salad leaves, bitter ones are good
- 1⁄2 small red onion, sliced very thinly
- 1⁄4 cup parmesan cheese, shavings
- Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
- Turn and season browned side, cook a few minutes more until second side is golden,.
- Remove to a serving plater, then scatter over the leaves, onion and cheese.
- Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.
Just what I needed a light lunch packed with flavour. I did add a few red capsicum strips for colour as my salad leaves were all green. One word of warning let your pan cool down before you add the balsamic or it splatters everywhere and dries up. Thanks Jan, made for Make My Recipe - Spring Edition.
I halved the recipe, enjoyed it alot! A very nice way to eat fennel. Thanks! Made for Australian recipe swap-Jan. 2010.
I cheat when I tag recipes - well, I mean I only pick recipes with ingredients that Malcolm and I like! This was a prime example......we both love fennel, parmesan, red onions, bitter salad leaves and the dressing ingredients! This was a 10 star recipe for us - it was delectable. I cooked my fennel bulb a little longer than you specified, as I like it caramelised and charred for a more intense flavour. I used salad leaves from our garden - frisee, scarole, sorrel and the pretty green fronds from the fennel bulb. This was an elegant and sophisticated salad with an amazing depth of flavours............we loved it Jan, did I say!!! Made for Make My Recipe in the Oz/NZ forum - edition 8. Merci encore, FT:-)