This salad is really delicious. Super fresh aniseedy fennel with sweet tomatoes and bitter radish. When you’ve had enough of plain lettuce and rocket, take a chomp on this. Even salad haters ain’t gonna hate on this.
What you need
2-3 people as a side
- 1 fennel bulb
- 6/7 cherry tomatoes
- 2 or 3 radish
- Teaspoon of cumin seeds
- Teaspoon of Caraway seeds
- ½ teaspoon of fennel seeds
- Salt and pepper
- Juice from half a lemon
- Olive oil
Grab your fennel. If it has stalks coming off the top with tiny leafy fronds on top, cut them off and keep to one side.
Cut the main bulb across the diameter into about 1cm slices. Then cut these so you have strips of fennel. Chuck all your fennel into a bowl. Slice the cherry tomatoes into quarters and add them into the bowl as well. If you have one slice the whole fennel up using a mandolin slicer to get very fine slices.
Take the radishes and cut the stringy top off and cut into slices as thin as possible. You should almost be able to see through the slices. Radishes have a pretty strong flavour so you don’t want hefty disks of these weird looking red guys. Also they look pretty as fuck if they are thin, so why not make some food art.
Squeeze in your lemon and add a good glugg of olive oil, and season well with salt and pepper. Mix these together and leave to make friends with each other for a bit.
In a small frying pan add all the seeds and heat up for about 30 seconds moving them around constantly. You should start to smell them a lot more, but if you smell burning you’ve gone too far.
Once you’ve got them slightly cooked, add to a pestle and mortar and gently pound. You don’t need them as a dust, just slightly broken to release the flavours. Now add these to the salad, mix around and leave to sit for about 20 minutes. You can eat immediately but as with most things leaving it a while only makes it better.
Eat with something like fish or chicken. It is super great with ceviche as well. Basically it’s a badass salad so go make it and enjoy. Also it is a bit different so will impress whoever eats it.