Sunday, March 18, 2007

Fennel Salad

Until I moved to Switzerland, I had never had fresh fennel. Sure, I'd had sausages with fennel seeds in them, but that was pretty much it for fennel. Then my Frau cooked me some fennel with carrots. That was pretty good, but the best fennel dish I've had is a salad made by a local restaurant, Bodega Zum Strauss, here in Basel. Since trying the salad there, I've been trying to figure out how it is made. This is a good try at what it is like. What's important is to not overpower the fennel with the salad dressing.

  • 1 bulb fresh fennel
  • 30g chunk parmesan cheese
  • 3 teaspoons olive oil
  • 1 teaspoon white balsamic vinegar
  • dash of garlic powder
  • salt and white pepper to taste

Mix the olive oil, vinegar, garlic powder, salt and pepper together in the bowl you will be serving the salad in.

Slice the fennel as thin as possible, a food processor is good for this. Mix fennel with the dressing.

Make shavings of the paremesan cheese with a vegetable peeler. A wider piece of cheese is nice to use as you get big slices of parmesan.

Place salad in bowls and top with the parmesan cheese. Serve.

1 comment:

Erin said...

hehe, I just have to laugh at this post, having been in exactly the same boat when I moved here. Where did all the fennel in north America run off to?? Anyway, that is one tasty little new-found veggie :)

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