shaved fennel and herb salad

  • 3 medium fennel, trimmed, fronds reserved
  • ¼ cup (60ml) white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 tablespoon honey
  • 1 tablespoon finely chopped chives
  • ¼ cup flat-leaf parsley, finely chopped
  • ¼ cup tarragon leaves, finely chopped
  • ½ cup mint leaves, finely chopped
  • 2 cups red vein sorrel leaves
  1. Using a large sharp knife or mandoline, thinly slice the fennel and place in a large bowl. Set aside. 
  2. Place the vinegar, oil, salt, pepper and honey in a small bowl and whisk to combine. Add the chives, parsley, tarragon and mint and whisk to combine. Pour over the fennel and gently toss. Place in a large serving bowl and top with the sorrel and reserved fennel fronds to serve. Serves 6–8
+ Click here for the tarragon and juniper olive oil confit trout recipe featured in the image.
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