Here it is, the first Wednesday of the month and long-time blog followers know that it is the day when I get together with a number of bloggers from across the blogosphere for the Cooking Light Virtual Supper Club. This month's theme is 'Pucker Up With Lemons' - perfect for some Valentine's Day loving!
I decided to bring this amazing salad to the party. We love the fresh, clean taste of fennel in salads. Here it is combined with lemon and goat cheese with refreshing results. This salad calls for actual segments so you'll want to be sure to use meyer lemons as regular lemons would likely be too tart and sour to eat in a salad. If you can't fine Meyer Lemons I'd suggest using segments of oranges or lemons.
If you're not sure how to segment the lemon this video shows the prodess:
It's quick and easy!
The only modification I made to the recipe was to use Meyer Lemon Olive Oil instead of plain olive oil. If you're ever in California do pick some of this up. I have purchased it in the wonderful Farmer's Market in San Diego's Little Italy, Pasolivo Olive Oil in Paso Robles (and I just discovered that a store near us in Elora carries their products . . . saves a trip to CA!), and the Olive Press in Sonoma. It is also amazing as a quick dressing for grilled fish.
Fennel Salad with Lemon
1/4 cup coarsely chopped fresh parsley
2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
1 shallot, halved and cut into thin vertical slices
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup Meyer lemon sections (about 3)
2 ounces goat cheese, cut into 6 slices
Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.