Fennel Salad

Picture it: A typical suburban home circa 1982, it’s Saturday morning; a three year old and her father are locked in battle over the pile of cold scrambled eggs left on her plate. Her lips are pursed, eyes fixed, Burt and Ernie slippers hooked around the rungs of her chair as her father with eyebrow cocked, looks sternly down at her determined face. Acting as ambassador, the mother offers a squirt of ketchup as a possible solution. An accord is reached and only a portion of the eggs are to be consumed.

As you may have guessed, I was that determined three year old. I wasn’t a picky eater for the most part, but there were a few things I absolutely refused to consume. My mother laughs when talking of prying my mouth apart to deposit pureed squash only to see it instantly squirting out the other side. Most kids have food they won’t eat, sometimes that follows them into adulthood and doesn’t allow them to try new things. Thankfully now 26 years later I am an adventurous eater and steadily bashing away at the list of no-go foods from my childhood. Eggs I’ll admit are still hit and miss for me. Although dishes such as Ina Garten’s Herb Baked Eggs, Piperade and Frittata have helped me see past the scrambled eggs of my childhood. As an adult I have realised that my aversion to certain foods is based in texture instead of flavor except in one case; raw fennel.

In light of my proclamation it may seem odd that fennel is the most consumed food in my house. Until recently I made it roasted, grilled, pureed, gratineed and stuffed in a salmon, but never, ever would it pass these lips raw. I had always thought that raw fennel had a harsh flavor and was missing something only cooking could find. Now, after taking part in a Home Food dinner in Rome, my pallet has been forever changed.

My taste buds groaned and prepared themselves for battle when I found out raw fennel was on the menu. From that first hesitant bite I was Renee Zellweger forgiving Tom Cruise and welcoming him home. The cider vinagrette smoothed and refined the harsh anise flavors and made for a delightful salad. Upon returning home I instantly set to creating my own version. Instead of cider vinegar I used fresh lemon juice and have added garlic. I can’t remember if Nella added carrots to her salad of not, but I love them and am not going to worry about authenticity.

Fennel Salad

2 bulbs fennel, washed, trimmed, sliced thin

2 carrots, washed, peeled, shaved or sliced

2 stalks celery, washed, trimmed, julienned or sliced

1 clove garlic, smashed and minced fine

2-3 TBS olive oil

3 TBS fresh lemon juice

1/2 tsp fleur de sel (any salt will work, but I discourage you from using table salt)

1/2 tsp freshly ground pepper

Pecorino Romano shavings (optional)

In the bottom of a large bowl combine garlic, oil, lemon juice, salt and pepper. Add the prepared vegetables, tossing well to coat with the dressing. Allow the flavors to mellow and meld in the refrigerator for an hour or so.

Top with the pecorino just before serving.

Update: Lately I have been adding freshly ground fennel seed to this salad, I highly recommend it!