Fennel Salad

This is an elegant winter salad, which I serve regularly with fish or chicken.

We have also enjoyed this salad as a light lunch with tomato and basil bruschetta.

INGREDIENTS (Serves 4)

1/4 Cup Lemon Juice

1 Tbsp Olive Oil

2 Garlic Cloves, crushed

Salt

1 Fennel Bulb

150g Green Beans, top, tailed and blanched.

1/4 Cup Parmesan Cheese, shaved 

1/4 Cup Continental Parsley, coarsely chopped

METHOD

Whisk together the lemon juice, garlic, oil, and a pinch of salt in a medium bowl.

Cut off the fennel stalks and fronds.

Cut the bulb in half length ways and thinly slice cross ways, or alternatively use a mandolin to slice thinly. 

Cut the blanched beans into 2cm pieces.

Add the fennel, beans, parmesan and parsley to the bowl and toss well to combine.

Serve in a salad dish with serving tongs.