June 15, 2016

Shaved Fennel and Salami Salad

This salad is light and hearty at the same time and makes a meal by itself. I eat this for a good lunch and actually can last until the next day if you have leftovers, just make sure to drain any liquid at the bottom before storing away.

Shaved Fennel and Salami Salad

1 large fennel bulb, trimmed and thinly sliced crosswise (about 4 cups), plus ½ cup chopped fronds (use a mandoline, if you have one, to shave the fennel)
3 large celery stalks, trimmed, peeled, and thinly sliced on the bias
½ medium red onion, thinly sliced
4 ounces salami, thickly sliced and julienned
4 ounces caciocavallo or smoked mozzarella cheese, julienned
Juice of 1 large lemon, freshly squeezed
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper

1. In a large bowl, combine the fennel (but not the fronds), celery, red onion, salami, and cheese.
2. Drizzle with the lemon juice and olive oil, and season with the salt and some pepper. Toss well to coat all of the ingredients with the dressing. Sprinkle with the chopped fennel fronds and toss lightly. Let sit about 10 minutes before serving, to combine the flavor.

No comments:

Post a Comment