Make this brightly flavored fennel salad with Meyer lemon to add a burst of sunshine to any winter meal. The slightly orange flavor of Meyer lemons makes them sweet enough to eat plain in this salad.
You'll want to "shave" the fennel as thinly as possible. A mandoline is useful, but not necessary. A sharp knife will do the trick.
Prep Time: 15 minutes
Cook Time: 00 minute
Ingredients:
- 1 bulb fennel
- 1 Meyer lemon
- 1/2 tsp. salt, plus more to taste
Preparation:
- Cut fennel bulb in half lengthwise. Lay halves cut-side down and use a sharp knife to slice crosswise as thinly as possible (or, use a mandoline). Put fennel in a medium bowl.
- Cut off and discard ends of lemon (cut enough so you can see fruit, not just the white pith). Put the fruit one cut-side down and with a sharp paring knife cut off and discard the peel and pith. You should be left with a gloriously piece of fully peeled (no white pith remaining) lemon. Hold the fruit in your hand over the fennel (to collect any juice) and with a sharp paring, cut out each section of lemon from the membrane. Add sections to fennel.
- Toss fennel and lemon sections. Sprinkle with salt and toss to combine. Taste and add more salt to taste if you like.
Makes 4 servings Fennel Salad With Meyer Lemon.
