Fennel Salad
4
25 minutes
This zesty fennel salad is light, refreshing and the perfect pairing for poached salmon. The mix of lemon, parsley and garlic gives it a bright, punchy flavour, carried beautifully through a simple dressing made with our Mellow Yellow cold‑pressed rapeseed oil.
Serve alongside our Poached Salmon with Garlic Herb & Cream Cheese Sauce for a truly delicious meal.
Method
-
1
To make the dressing, take a large mixing bowl and add the lemon zest, finely chopped shallot, capers, parsley, garlic, lemon juice, a generous seasoning of salt and freshly ground black pepper and 3 tablespoons Mellow Yellow Oil. Stir well to thoroughly combine.
-
2
Trim and discard the ends of the fennel stalks, quarter the bulbs and then finely slice. Mix the dressing and the sliced fennel together and ideally leave for at around 20 minutes for the flavours to combine before serving. Delicious served with our Poached Salmon with Garlic, Herb and Cream Cheese Sauce.
Ingredients
-
2 fennel bulbs, finely sliced
-
1 clove garlic, crushed
-
1 lemon, juice and finely grated zest
-
1 shallot, finely chopped
-
Large handful of fresh parsley, finely chopped
-
1 heaped tbsp capers, finely chopped
-
Salt & freshly ground black pepper
-
3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
