Shaved Courgette & Fennel Salad with Lemon & Aged Irish Cheese
Equipment
- Microplane
- Mixing bowl
- Small whisk
- Small mixing bowl
Ingredients
- 2 large courgettes
- 2 bulbs fennel
- 1 zest & juice lemon
- 1 handful fresh dill roughly chopped
- 1 handful fresh mint roughly chopped
- 75 g hazelnuts toasted, bashed in pestle & mortar
- 75 g Parmesan cheese or a vintage cheddar
- pinch chilli flakes
For the dressing
- 100 ml extra virgin olive oil
- 1/2 tsp fennel seeds lightly bashed in pestle & mortar
- 1/2 shallot very finely sliced
Instructions
- Zest the lemon and set aside. Then make the dressing by placing the fennel seeds and shallot into a bowl and squeezing over the juice of the lemon. Add a pinch of salt and stir to combine then set aside.
- Now, using a mandoline, very thinly slice the courgettes and fennel into a bowl of iced water - this will help the vegetables retain their crunch.
- Leave the vegetables in the iced water for 10 minutes then drain and place into a large serving bowl.
- Add the extra virgin olive oil to the lemon juice and shallots then stir vigorously to emulsify. You can also do this by placing everything into a jar, screwing on the lid and shaking to combine.
- Add the lemon zest to the vegetables in the bowl along with most of the herbs and toasted hazelnuts then drizzle with the dressing and stir everything to combine. Place into a serving bowl and shave over the cheese using a vegetable peeler. Serve dressed with a few more herbs, the remaining hazelnuts and a pinch of chilli flakes
Notes
This crisp, refreshing salad balances shaved courgette and fennel with bright lemon, fragrant herbs, and rich aged cheddar. The toasted hazelnuts add crunch, while a quick ice bath keeps the veg extra crisp. Simple, elegant, and full of flavour. Serves six as a side salad
Nutrition
Calories: 315kcal
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