1 large egg
1 fennel bulb
4 inner celery stalks
Grated zest of 1 lemon
Salt and pepper
2-3 tbsps olive oil
1 tbsp fresh lemon juice
Small handful of finely chopped herbs (fennel fronds, celery leaves and/or parsley)
Fennel pollen or toasted fennel seeds (optional)
Truffle salt (optional)
Boil the egg. Trim the top of the fennel bulb and slice off the thick bottom. If the outer leaf of fennel is bruised, remove it and use it for something else. Using a very sharp knife or mandoline, slice the fennel paper-thin. Do the same with the celery stalks. Toss the vegetables together with the lemon zest, salt, pepper, lemon juice and olive oil. Arrange on a serving plate.
Peel the egg and finely dice the white. Toss the chopped herbs and white together and scatter over the fennel salad. Rub the egg yolk through a sieve over the top of the salad. If using, sprinkle the fennel pollen or seeds and truffle salt over the top and serve immediately. Serves 4.
Recipe Source: The Wednesday Chef
Go back to Salad Recipes.
Note: Mood lifting ingredients are in bold.