shaun-in-to
Well-known member
We've had both in the past week, using up an abundance of zucchini and tomatoes. (Guess you can tell I like fennel ...)
Zucchini and Fennel Salad with Pecorino and Mint
Serves 4
1 1/4 lb zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small fennel bulb, cored and thinly shaved
Juice of 1 lemon
2 Tbsp. extra-virgin olive oil
Salt and pepper to taste
Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino, fennel, lemon juice and oil. Season with salt and pepper. Add more lemon juice or oil to taste.
Tomato and Fennel Salad
Serves 6 to 8
5 Tbsp lemon juice
Salt and pepper to taste
1/2 cup extra-virgin olive oil
2 large fennel bulbs, thinly sliced with a mandoline
2 lb ripe tomatoes, sliced
In a large bowl whisk together the lemon juice, salt and pepper. Add the oil in a stream, whisking until emulsified. Add the fennel, toss well, and let marinate 5 minutes. Arrange tomatoes on a platter and spoon the fennel over them.
Zucchini and Fennel Salad with Pecorino and Mint
Serves 4
1 1/4 lb zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small fennel bulb, cored and thinly shaved
Juice of 1 lemon
2 Tbsp. extra-virgin olive oil
Salt and pepper to taste
Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino, fennel, lemon juice and oil. Season with salt and pepper. Add more lemon juice or oil to taste.
Tomato and Fennel Salad
Serves 6 to 8
5 Tbsp lemon juice
Salt and pepper to taste
1/2 cup extra-virgin olive oil
2 large fennel bulbs, thinly sliced with a mandoline
2 lb ripe tomatoes, sliced
In a large bowl whisk together the lemon juice, salt and pepper. Add the oil in a stream, whisking until emulsified. Add the fennel, toss well, and let marinate 5 minutes. Arrange tomatoes on a platter and spoon the fennel over them.