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Fennel and parsley salad with Meyer lemons

Recipe by:Andy Powning

Ingredients

  • 2 large fennel bulbs
  • 1/2 bunch flat-leaf parsley, about 1 cup small sprigs and leaves
  • 2 tsp. minced Meyer lemon zest
  • Salt and pepper
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. Meyer lemon juice

Directions

Cut the fennel in half from top to bottom, cut out the core and remove any bruised outer leaves. Use a mandolin, vegetable slicer or sharp knife to slice the fennel crosswise, as thinly as possible. Transfer the fennel to a medium-sized bowl and toss with the parsley, lemon zest, 1/4 tsp. salt, a pinch of pepper and the oil. Add the lemon juice, toss again and season to taste with salt and pepper.

Variation:
Shave parmesan, manchego or aged goat cheese over the salad and serve nestled in a bed of tender greens--nutty arugula or peppery sprigs of watercress are just a few of the possibilities.

Califonia Bountiful