Summer Fennel Salad

Rank kitchen

Summer Fennel Salad

Before the cucumbers and tomatoes are ripe, I like to prepare a bulb fennel salad ready for harvest from mid-July, after transplanting the plants at the end of May. I like the Perfection cultivar, which always gives me good results in the garden.

Ingredients for the salad:

• 2 green onions, sliced
• 1 fennel bulb, sliced ​​(remove the hard core)
• 4 radishes, sliced
• 2 young carrots, sliced
• 1 apple, cut into cubes
• 30 ml chopped coriander leaves

Ingredients for the dressing:

• 30 ml of vinegar
• 50 ml sunflower oil
• 5 ml of honey
• Salt and pepper to taste

Preparation

First, prepare the vinaigrette. In a salad bowl, mash the honey into the vinegar until it dissolves. Chop a few fennel leaves to make 30ml. Add the oil, chopped coriander and fennel leaves, and season. Add the vegetables to the vinaigrette and stir well. Let stand for half an hour and serve on crisp lettuce leaves. You like my recipes? There are 200 in my book The Daily Feast !

Yves Gagnon, cook and seed merchant