Fennel and Mint Salad
Andrea Rappaport
Zinzino Restaurant - San Francisco
Andrea Rappaport served this refreshing salad when she came to the Beard House. At first, we thought the combination of fennel and mint sounded better suited to a natural toothpaste than a salad, but we’re happy to eat our words. This salad unites the mild flavor of fennel with the powerhouse of mint for a light, lemony salad that, like a good apéritif, sparks the appetite.
Ingredients
- 2 bulbs fennel, fronds removed
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 8 large mint leaves, finely shredded
- 2 ounces shaved Parmesan cheese
- Salt and freshly cracked black pepper
Method
Shave the fennel as thinly as possible, using a mandoline, a meat slicer, or by hand. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper. Divide the fennel among four small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.
Yield
4 servings
