Preparation Time: 10 mins
Cooking Time: 0 mins
Serves: 6
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Check out the season for fresh Florentine fennel and don't miss out on this wonderfully juicy salad. By slicing it thinly you get a good balance of juice and sweetness alongside the aniseed flavour, which can otherwise be overwhelming. And talking of mildness, when you have had a red onion sliced in this way you will always want some in your salad for accent. All traces of pungency vanish. When you toss the radishes into the processor they bob merrily in the feeder tube, just like the lottery balls, until a nudge with the food pusher cuts them into neat slices in a trice.
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Ingredients
200g trimmed fennel, halved lengthways
1 small red onion, peeled and trimmed, halved lengthways
150g trimmed radishes (or less)
100g pitted black olives
a small can artichoke hearts, drained and cut into quarters
white balsamic vinegar
extra virgin fruity olive oil
100g feta cheese, cubed (quantity optional)
a few sprigs oregano or marjoram
salt and pepper
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Method
Prepare the fennel and red onion to go down the feeder tube smoothly and snugly: this will ensure even and pretty slices in your salad.
Use the large bowl fitted with the slicing disc, adjusted to thick or medium for the fennel. For the red onion and radishes, adjust it to thin.
When you have sliced the vegetables, tip them into a big basin. Add the olives and artichokes. Dress with a few drops of vinegar and a small trickle of olive oil. Season to taste and toss lightly.
Add the cheese, tear the leaves of oregano, sprinkle over the top and serve.
