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.
This has to be my favourite salad of the moment Jerry. I have however never used lemon segments. Amalfi lemons and Meyer lemons with their sweet flavour would be perfect for this. Thanks for bringing it to the table!
Posted by: bellini | February 06, 2013 at 09:54 AM
I really, really need to try fennel as a main playing ingredient in a salad, rather than just a simple spice added to a recipe. Love how you chose to use lemon-infused olive oil instead. I tasted some when on the Amalfi coast and it was fabulous! Is this you in the demonstration video? Kudos! Loved it!
Posted by: Roz | February 06, 2013 at 10:18 AM
I love fennel, too, and the Meyers are definitely sweeter. Would be great in this salad.
Posted by: Sarah Galvin (All Our Fingers in the Pie) | February 06, 2013 at 01:16 PM
That looks delish. I love the flavor of fennel and citrus... Just the thing!
Posted by: sandi | February 06, 2013 at 05:47 PM
This. Looks. Wonderful. My passion for anything lemon would be happy to have this coming to the table...fennel and lemon, what a great match. Bookmarking it. Thanks.
Posted by: Kayte | February 07, 2013 at 08:39 AM
So sorry to be llate coming to the table, Jerry! I'm certainly glad I came, though! Fennel is a new vegetale for me, as I have just discovered it in the past year ... the use of lemon segments intrigues me as that tartness is just so eye-opening. The dressing seems to mellow things out beautiully! Nice dish!
Posted by: susan | February 08, 2013 at 10:43 AM
This really was a simple salad to make and it tastes to fresh and delicious. I made it for the third time last night for company and they loved it as well.
Posted by: JDeQ | February 10, 2013 at 11:18 AM