To turn this into a main course salad, serve on a generous bed of
soft fresh ricotta, or crumble through some sharp goats cheese.
If you don’t have a mandoline or v slicer, you can still make shaved
salads with a sharp knife and a steady hand. Your fennel might be a
little thicker but it won’t be the end of the world. I prefer to slice my
fennel lengthwise but if I’m using just a knife if find it easiest to slice
crosswise into fine rounds.
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1 small bulb fennel
- 150g (5oz) snowpeas, trimmed
- 1/2 bunch fresh mint, leaves picked
Combine lemon juice and 3 tablespoons extra virgin olive oil in a
medium bowl and season.
Shave fennel into fine slices using a mandoline, v slicer or sharp
knife. Toss in the dressing.
Add snowpeas and mint and toss again.
