Recipe by Chef Amanda DeLaura
This finocchio salad is a classic dish that any Italian nonna would make for you on such a soul-crushing hot summer day. It’s just too warm to eat anything hot or heavy, so on days like this I’ll literally sit down with a whole bowl of shaved fennel and call it my lunch. It takes five minutes to make, can be prepared a day in advance, and pairs easily with fresh fruit: avocados, figs, grapefruit, apricots, and just about anything you’d like. Bon appétit!
Makes 4 servings
2 large fennel bulbs
4 Tbsp extra virgin olive oil
Juice from 1/2 lemon
2 garlic cloves, minced or finely grated
1/4 tsp real salt, or more to taste
fresh cracked pepper to taste
- Rinse and dry your fennel and lemon. Reserve any fennel fronds from the fennel bulb and then cut each fennel in half down. Using a mandolin or very sharp knife, thinly shave each fennel bulb. Place the shaved fennel into a large bowl.
- Add the olive oil, lemon juice, garlic, and salt and toss the fennel, massaging lightly with your hands. Rinse your hands and garnish the tossed fennel with fresh cracked pepper and the reserved fennel fronds. Enjoy immediately or wrap it and store it in the fridge. It will keep for up to 24 hours in the The longer it sits, the more potent the garlic will taste.