Shaved Fennel Salad with Lemon Za’atar Vinaigrette
Here’s salad math at work: 1 fennel bulb + 2 carrots + 3 radishes x 1 mandolin / rice wine vinaigrette (basil + fleur de sel)=crunchy fresh salad magic.
A simple salad that’s a cinch to make with veg that’s probably already in your fridge. Feel free to add in cucumber, zucchini, or top with almonds or raisins or whatever you might have in the pantry or crisper drawer—with this salad you’re only limited by your imagination.
Serves 4
INGREDIENTS
1 fennel bulb, fronds reserved
4 carrots
4 radishes
2 celery stalks
1 cup crumbled feta
¼ cup basil leaves
2 tablespoon dill
Dressing
2 tablespoon lemon juice
1 tablespoon Dijon
1 teaspoon honey
4 tablespoon extra virgin Olive oil
1 tablespoon za’atar
Salt and pepper
METHOD
Cut fennel bulb into quarters and trim ends. Using a mandoline set to the smallest setting, shave paper-thin slices. Follow with carrots, slicing carefully lengthwise, and then radishes. Cut celery into ¼” pieces.
For dressing, combine lemon juice, honey, olive oil, za’atar and salt and pepper into a jar with a tight lid and shake until emulsified.
To plate, arrange shaved vegetables on platter, followed by celery, feta, basil and dill. Add fennel fronds and finish with fleur de sel. Drizzle dressing over top and serve.
