I’ve been stuffing my face with this salad all spring. I’ve eaten it for breakfast, lunch and dinner – all in the same day, crazy I know, but so crazy good. Fennel is a beautiful bulb of a vegetable that I tasted for the first time this year (shocker!). For those that have never tried it, yes, it’s a bit licoricey but not in an obnoxious way – think more fresh and flowery, like what Spring would taste like. I roasted it quickly just under the broiler to bring out its sweetness. You could easily scarf it down just like that but it’s even better all dressed up in this salad with lentils, shaved onions and lots of fresh parsley.
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Step 1
Start by cooking the lentils. Using a mandolin or your rock-star knife skills, slice the fennel as thin as you can.
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Step 2
Do the same with the onions.
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Step 3
Broil on low for 10 minutes or until fragrant. Toast the fennel seeds in a hot pan until fragrant. Combine all ingredients in a large bowl and toss with dressing.
Ingredients for the Salad
1 whole bulb fennel
1 small red onion (or half a large one)
1 big bunch flat leaf parsley
1 cup dry lentils (I used French green lentils)
1 teaspoon toasted fennel seeds
Ingredients for the Dressing
1/4 cup olive oil
1/4 cup rice vinegar
juice and zest of one lemon
1 generous tablespoon mustard
1 teaspoon salt
fresh ground pepper
Directions
Cook the lentils while you prep the rest of the ingredients. Using a mandolin or your rock-star knife skills, slice the fennel as thin as you can – do the same with the onions. Spread out the sliced fennel on a baking sheet, drizzle with olive oil and add some salt and pepper. Broil on low for 10 minutes or until fragrant and tender but al dente. While the fennel is roasting, toast the fennel seeds in a hot pan until fragrant, 3 to 5 minutes. In a large bowl, toss all the ingredients for the salad together. In a jar with a lid, combine all the ingredients for the dressing and shake to mix. Pour dressing over salad and taste for salt and pepper.
Notes
Inspired by this salad from Food52.