I really love the flavour of raw fennel – it’s crunchy, savoury, and with just the slightest hint of sweetness, all of which making it perfect for any salad. I created a little symphony in green for this one, combining the raw fennel with a crisp Granny Smith and fresh cucumber. The mint and curry dressing though is what makes this salad so special, giving it a fresh, albeit warm and comfy flavour. Sounds odd? Just give it a try!
- 1 fennel
- 1/4 cucumber
- 1/2 green apple (I used Granny Smith, but any green one will d0)
- juice of 1/2 lemon
- 1-2 tablespoons sunflower oil
- 1/2 tablespoon white balsamic vinegar
- 1/2 teaspoon curry powder
- 1/2 – 1 teaspoon dried mint leaves
- salt and pepper to taste
Wash and clean the vegetables and the apple and cut all into thin slices. Place in a small bowl and mix with lemon juice. Mix a dressing from sunflower oil, vinegar, curry powder, mint, salt and pepper. Pour over the salad and set aside for about 30 minutes before serving.
Note: This serves either one person as a main dish or two to three as a side dish.