From River Cottage Veg
Everyday, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.
I had some fennel left over so this sounded like a good way
to use it up. The fennel was cut thinly and had lemon juice and olive oil
dribbled on it. Salt and pepper were added. It was then gently tossed and left
for half an hour to macerate (I love that word).
Crumbled cheese (I used feta but the recipe called for
goat’s cheese) was then added and it was ready.
This was a quick to make salad that was both crunchy and
creamy and went well alongside a main dish as a palate refresher. I must
remember it whenever I have some fennel left over.
This cookery book has a whole section devoted to ‘raw
assemblies’. These appear to be slightly different from salads in that they
concentrate on one or two raw vegetables to bring out their essential flavour.
It’s worth investigating further.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
No comments:
Post a Comment