Fresh Mint and Fennel Salad with Parmesan
I think another appropriate title for this salad might be “the happy tummy salad” as the two star ingredients are humongous helpers when it comes to aiding digestion and combating the effects of IBS and other gastrointestinal troubles. I like to make this salad with everything as cold as possible and serve it a cold dish, but you are welcome to serve it at room temperature.
Fennel is going through a rival in popularity, and tons of fantastic fennel recipes are being unearthed or created by home cooks and chefs alike. It’s a really lovely vegetable that can be prepared in a myriad of ways such as baked, steamed, even grilled.
If you’d like to mix things up you could swap the mint with anyone of your favourite herbs (or more than one!) and even add a few drops of balsamic to the oil dressing.
Here fennel is paired with mint and cheese for a delectably fresh, summery salad that more than hints at its Italian influences.
Fresh Mint and Fennel Salad with Parmesan
2 large fennel bulbs washed, feathery ferns removed and set aside
A handful of fresh mint leaves, roughly torn to your desired size
¼ cup extra virgin olive oil
¼ cup (or more if you like) freshly shaved Parmesan cheese (Grano Padano would work great too)
a few snips of the feathery top ferns of the fennel bulbs
sea salt and freshly cracked black pepper to taste (both optional)
Cut the fennel bulbs as thinly as possible either by hand or with the aid of a mandolin, if you have one.
Put the fennel into a salad bowl and gently toss with the olive oil and salt & pepper. Next sprinkle in the mint, being careful not to bruise it too much.
Divide the salad between four individual bowls, place a few shavings of cheese on top and garnish with the fennel ferns. Serve right away.
Makes 4 side dish sized portions