Fresh buffalo mozzarella with tomato dipIt's not hard to make your mouth water when contemplating making this dip-cum-fondue.Preserved lemon & fennel salad
by Al Brown | Cuisine issue #144
Photo by Kieran Scott A great accompaniment to fish cakes, or pork or veal schnitzel, this delicious salad is also quick to prepare (just allow time to soak the fennel)
1kg fennel bulbs, cored, tough other leaves discarded and sliced as finely as possible (fronds reserved)
1@1⁄2 cups mayonnaise
3 tablespoons finely diced preserved lemon peel
1 tablespoon chopped fennel herb
2 tablespoons chopped dill
2 tablespoons lemon juice
flaky sea salt and freshly ground black pepper
Place the sliced fennel bulb in a mixing bowl and cover with iced water. Refrigerate for a few hours or preferably overnight. This makes the fennel super crunchy.
Drain the fennel and place in a salad spinner or between clean tea towels and dry completely then place in a mixing bowl.
Add the remaining ingredients, mix together and season to taste with the flaky sea salt and fresh black pepper.
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