(adapted from Jamie Oliver’s Cook with Jamie: My Guide to Making You a Better Cook. This salad is great served over roasted fish or pork).
Serve 6
3 smaller fennels bulbs, washed and herby tops reserved
1 bunch fresh marjoram or oregano leaves
Juice of 1 lg. lemon
Extra-virgin olive oil
10 oil-packed sundried tomatoes, drained and finely chopped
Sea salt and freshly ground black pepper
Using a mandoline, or slicing very thinly with a good, sharp knife, slice the fennel bulbs lengthwise very, very finely. Place in a bowl of iced water for at least 10 minutes to let the slices “go crispy and curly”.
Finish fennel salad by draining and drying fennel. Mix it in a bowl with the herby tops. Add marjoram (or oregano) leaves to taste. Dress with lemon juice, some extra-virgin olive oil, sundried tomatoes, and salt and pepper to taste. Pile atop fish or pork, or serve separately on the side.
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