Finocchio Recipe

Fennel & Citrus Salad

1. 1

   Prepare fennel

   Trim fennel bulbs: remove any tough outer stalks, cut off the root end and top stalks. Reserve feathery fronds for garnish. Slice each fennel bulb thinly (use a sharp knife or mandoline) into 1–2 mm slices. If cores are very thick, remove them before slicing. Place sliced fennel in a large bowl and set aside.

2. 2

   Segment citrus

   Using a sharp knife, trim top and bottom off the orange and grapefruit. Working over a bowl to catch juices, cut away the peel and pith, then cut between membranes to release segments (supremes). Collect any juice in the bowl. Slice remaining lemon in half and squeeze the juice into the bowl with the citrus juices; reserve the spent lemon half.

3. 3

   Make dressing

   To the bowl with citrus juices add the white wine vinegar, honey (or agave), sea salt and freshly ground black pepper. Whisk until salt and honey dissolve. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Taste and adjust: add up to 0.5 tsp more salt or a little more honey if too tart, or an extra 0.5 tbs olive oil if too sharp.

4. 4

   Assemble salad

   Pour about two-thirds of the dressing over the sliced fennel and toss gently to coat. Add citrus segments to the bowl and gently fold them together with fennel so segments remain intact but distributed. Finely chop the mint leaves and parsley and add them to the salad. Toss gently to combine. If using shaved cheese, add now or reserve some to finish the plate.

5. 5

   Finish and serve

   Arrange salad on a platter or individual plates. Spoon remaining dressing over the top as needed. Scatter reserved fennel fronds and toasted nuts over the salad for crunch. Finish with a crack of black pepper and, if using, scatter shaved pecorino or Parmesan. Serve immediately, or chill 15–20 minutes to allow flavors to meld.

6. 6

   Toasting nuts (optional)

   Place nuts in a dry skillet over medium heat and cook, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Watch carefully to avoid burning. Cool slightly, then roughly chop before scattering on the salad.