Jamie Oliver's Fennel and Lemon Salad
A crunchy and healthy treat!
Pair this tasty lemon and fennel salad with the cajun blackened fish steaks or the pan-fried chicken with ancho chili salsa, served with pita and yogurt. Its refreshing crunch complements the spiciness of the other dishes.
Ingredients
Cooking Directions
Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary and reserving the herby ends if you have them, Halve the bulb then shred in a food processor, using the fine slicer disc attachment. Squash the lemon with the heel of your hand, then shred in the processor too. Tip into a large serving bowl. Pick out and discard and chunky ends of lemon or fennel. Roughly chop the coriander leaves, then finely slice the stalks, discarding the very ends. Put the stalks into a bowl with a good lug of extra virgin olive oil and a pinch of salt and pepper.
This recipe was styled by chef Karen Pickus for Good Morning America.
