Check out the season for fresh Florentine fennel and don't miss
out on this wonderfully juicy salad, easily made using the slicing
disc in the Dualit Food Processor.
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.
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
Prepare the fennel and red onion to go down the feeder tube
smoothly and snugly: this will ensure even and pretty slices in
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.
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