Craving something light but substantial? Tara Sowlaty from How You Glow shares her incredible fresh and filling fennel salad. With just seven ingredients, it’s extremely easy to throw together, but still sophisticated enough to impress guests at any dinner party.
RAW AND SAUTEED FENNEL SALAD INGREDIENTS
1 large bulb of Fennel, (including stems)
3 small Radishes
1 Honeycrisp or Fuji Apple
1 teaspoon Aleppo Pepper Spice, (more if you love spice)
1 tablespoon Dukkah Spice
Red Wine Vinegar
Maldon Sea Salt and Freshly Cracked Pepper
RAW AND SAUTEED FENNEL SALAD ASSEMBLY
1 | Cut off the fennel stems and chop them into little pieces. Set aside.
2 | Thinly slice the rest of the fennel, the apple and the radish with a mandolin.
3 | Place the sliced raw ingredients into a medium/large bowl (being careful not to include the stems).
4 | Drizzle a splash or two of red wine vinegar into the bowl, squeeze half the lemon and sprinkle aleppo, dukkah, maldon sea salt and freshly cracked pepper. Mix to combine.
5 | On high heat, sauté the fennel stems with olive or coconut oil, salt and pepper, so as to get a char on the stems, (about 3-5 minutes).
6 | Top off the raw fennel mixture with the sautéed stems and some torn cilantro, adding an extra little pinch of maldon sea salt and pepper, to taste.