Sometimes there is nothing to say other than, EAT THIS. I could go on and on about how I someday plan to eat my way through Italy, but it's a little cliche. I could tell you how I used to hate fennel, but I am now forever changed, but seriously? No. All I want to say is EAT THIS and follow Sara & Hugh (they're awesome). With a nice hunk of fresh baguette. And white wine. Or rose. Or beer.
Fennel & Nectarine Slaw Salad
serves 2 - adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods
1 semi-ripe nectarine, thinly sliced (not too soft or it will be difficult to slice)
1 small/medium fennel bulb, with a few chopped fronds
a couple of handfuls of a soft lettuce (I used red oak leaf, Paradai variety)
1 Tbsp. extra virgin olive oil
grated zest of 1 lemon
juice of 1/2 lemon
1 Tbsp. finely chopped fresh flat-leaf parsley
1-2 Tbsp. grated Parmesan cheese
sea salt & black pepper
drizzle of honey
1. Slice off the top and bottom of the fennel bulb. Remove the very outer layer. Cut in half, then thinly slice each half, discarding the very inner bulb. Place in a medium bowl along with the lemon zest, lemon juice, fresh parsley and olive oil.
2. Working around the fruit, carefully thinly slice the nectarine, holding it over the bowl with the fennel so that the extra juice works its way into your salad.
3. If you will be eating the salad right away, add the Parmesan cheese as well as a small pinch of salt and a small pinch of pepper. Lightly drizzle with honey, then toss everything together. If you are traveling with the salad or prepping in advance, add the Parmesan & salt right before serving.
4. Lay your fennel and nectarine mixture over a bed of soft red oak lettuce (or other soft lettuce). Drizzle with a bit more olive oil and enjoy!