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Ingredients
- 1 fennel bulb
- 3 tbsp extra virgin olive oil
- 1/2 tbsp aged balsamic vinegar
- Salt and freshly ground black pepper
- 1 garlic clove, crushed
- 6 oz (170g) mixed baby greens (mesclun)
Method
- Peel and discard the tough outer layer of the fennel.
- Cut out the hard core.
- Use a serrated knife to slice the fennel crosswise as thinly as possible.
- Transfer to a large bowl.
- Whisk the oil and vinegar in a small bowl, and season with salt and pepper.
- Add 1 tbsp of the dressing to the fennel with the garlic, toss, and let stand for 1 hour.
- Toss the mixed greens with the remaining dressing and season with salt and pepper.
- Divide the greens among 6 plates, then top with equal amounts of the fennel salad, and serve.
