Fennel and Broad Bean Salad with Lemon-Parmesan Dressing
Indulge in the fresh flavors of Fennel and Broad Bean Salad with Lemon-Parmesan Dressing, serving 2. Start by shaving a fennel bulb using a mandolin, reserving the green fennel tops for added freshness. If using fresh or frozen broad beans, softly steam them to thaw. Mix the delicate fennel shavings, fragrant fennel tops, and tender beans with zesty lemon zest, aromatic fresh mint, and savory shaved Parmesan. Season generously with sea salt and freshly ground black pepper for an extra kick. For the dressing, whisk together olive oil and tangy lemon juice, then drizzle it over the salad to increase the flavors. This simple yet vibrant salad is a delightful combination of crisp textures, refreshing herbs, and citrusy notes, perfect for a light and satisfying meal.
- 1 fennel bulb
- 200 g Frozen Broad Beans
- Grated zest
- Handful of fresh mint
- 30 g Parmesan, shaved
- 3 tbsp Olive oil
- Sea salt
- Trim and Shave Fennel
Start by trimming the bottom of the fennel bulb. Adjust the mandolin to the thinnest setting and carefully shave the fennel onto a plate.
- Steam Broad Beans (if frozen)
If using frozen broad beans, softly steam them to thaw and defrost.
- Combine Ingredients
In a mixing bowl, combine the shaved fennel, fennel tops, and beans with grated lemon zest, chopped mint, and shaved Parmesan. Season the mixture with salt and pepper to taste.
- Prepare Dressing
Create a simple dressing by mixing olive oil and lemon juice together. Drizzle the dressing over the salad just before serving, ensuring it's evenly distributed.
