Shared by Rachel Simons
Shared by Rachel Simons
Fennel and Herb Salad
Yield: 4 servingsTime: 30 minutes
Fennel and Herb Salad
Yield: 4 servingsTime: 30 minutesFamily Journey
SydneyLondon and Hong Kong
New York City
This crunchy shaved fennel salad from Seed + Mill co-owner Rachel Simon is loaded with fresh herbs for a bright touch. She serves it alongside crunchy chicken schnitzel with cherries, which her mother Jane made for Shabbat dinner when Rachel was a kid. “Friday night, that’s the anchor to my Judaism,” Rachel explains.
Rachel has made her mother's schnitzel in Hong Kong when she moved there in 2002, and brought it with her when she moved to New York City six years ago.
Cooking note: A mandolin is very helpful for this recipe, but if you don't have one, use the sharpest knife you have to thinly slice the fennel.
Read more about Rachel Simon's family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for crispy smashed potatoes, and chocolate tahini truffles.
Ingredients
- 1 fennel bulb, very thinly sliced crosswise
- Juice of 1 lemon
- 1 cup cold water
- ½ cup fresh mint leaves, roughly chopped
- ½ cup fresh parsley leaves, roughly chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
- ⅛ teaspoon ground black pepper
- 1 cup parmesan cheese, thinly shaved (optional)
Preparation
Step 1
Place the sliced fennel into a bowl with the lemon juice and cold water. Let sit for about 10 to 15 minutes. Drain the fennel.
Step 2
In a large bowl, mix the fennel, mint leaves, parsley leaves, white wine vinegar, olive oil, salt, pepper, and parmesan (if using). Mix to combine well.
Step 3
Serve the salad cold. The salad can be stored in an airtight container in the refrigerator for 2 days.
