FENNEL & ONION SALAD

Recipe with permission from Bounty from the Box
Original recipe from Katherine Deumling of Cook With What You Have

Ingredients:
2 small or medium fennels, trimmed, halved and thinly sliced
1 onion, trimmed, halved and thinly sliced
2 carrots, cut into matchsticks or julienned
1 lemon, juiced (or 3 tablespoons rice wine vinegar)
Olive oil (I used 3 tablespoons)
Salt (I used four heft pinches of Kosher salt)
Freshly ground black pepper
2 teaspoons capers, optional
2 ounces feta cheese

Directions:

  1. If you are sensitive to the biting taste of raw onions, you can soak the sliced onions in a small bowl of ice water for 10 minutes, then drain well, pat dry, and then proceed. Soaking reduces quite a bit and gives onions a nice crunch.

  2. Combine the fennel, onions, and carrots in a large bowl. Toss with the lemon juice, olive oil, salt and pepper, and capers. Taste and adjust the seasons, keeping in mind that the feta will add saltiness. Add the feta, gently toss, and taste again.

Carrots, Fennel, OnionBethanee WrightComment