From Rosalind Creasy

This is a basic fennel salad to which I have added the bright colors of red peppers and their wonderful depth.

For the dressing:
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons organic chicken stock
1 tablespoon honey
Salt and freshly ground black pepper to taste

For the salad:
2 medium fennel bulbs, trimmed (1½-2 lbs/725 g-1 kg)
2 red bell peppers, thinly sliced
Garnish: fennel leaves

To make the dressing: In a small bowl, combine the lemon juice, olive oil, chicken stock, honey, salt, and pepper and whisk them thoroughly. Set aside.

To make the salad: Wash and, if necessary, remove the tough stringy outer layer of the fennel bulbs. Set aside a few of the light green inner leaves for a garnish. Very thinly slice the fennel on a mandolin or using a sharp knife. (You should have about 1 quart/1 liter of wafer-thin slices.) To prevent discoloring, immediately dress the fennel and mix well. Allow to marinate by refrigerating for at least 2 hours before serving.

To serve, drain the fennel slightly, reserving the extra liquid. Place the fennel on a large serving plate, arrange the sliced peppers over the fennel, drizzle with the reserved dressing, and garnish with the fennel leaves. Serves 3 to 4.
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See also Rosalind’s Wild, Wild Party Salad
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Image Credit: Rosalind Creasy
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