Fennel is so often overlooked as a salad ingredient. Matched up with fresh peas and baby spinach it makes a fresh and easy starter or side dish. No theatrics are needed in the sauce department – use a simple lemon and olive oil dressing.
Ingredients
- Serves 6
- 2 bulbs of fennel, thinly sliced
- 5 ounces (150 g) baby spinach, washed
- 3.5 ounces (100 g) freshly shelled peas
- 5 or 6 radishes, grated
- Juice from one lemon
- ½ teaspoon of salt
- 3 tablespoons olive oil
Instructions
- Bring enough water to just cover the peas to a boil in a small saucepan. Toss in the peas and cook until tender-crisp, about 2 minutes. Drain, refresh under cold water and pat dry.
- In a large bowl, whisk together lemon juice, salt and fresh pepper. Add the olive oil and whisk again. Add fennel, spinach, peas and radishes and toss gently.
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https://www.charlottepuckette.com/recipes/first-courses/fennel-fresh-pea-and-spinach-salad/
