April 22, 2015
Refreshing and crisp, this salad makes use of the whole lemon to add brightness and contrast to the richness of sardines.
Yield: 2 servings
Active Time: 8 minutes
2 small (or 1 large) fennel bulb
1 organic lemon
1/2 small red onion
1/2 cup assorted mint, purple basil, and watercress leaves
1/2 teaspoon ground sumac
Salt and pepper, to taste
1/4 cup olive oil
1/3 cup feta, crumbled
1 can olive oil-packed sardines, drained
Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary and reserving the herby ends.
In food processor fitted with the fine slicer disc attachment or a mandolin, thinly slice fennel, whole lemon, and red onion, and place in a bowl. Add mint, basil and watercress leaves and toss with sumac, salt, pepper, and olive oil. Place in two bowls to serve, crumble feta on top, and garnish with sardines and herby fennel ends.
Photo credit: Paul Delmont
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