This salad also features an oregano infused olive oil and calls for optional quickled red spring onions. The dressing has some fennel seed powder to echo the shaved fennel. You want to use a Ben Riner or other fixed blade slicer for this.
INGREDIENTS:
5-6 cups Little Gem lettuce, torn into bite-sized bits, washed and spun dry 2 fennel bulbs, stalks and fronds cut away (reserve for another use), core cut mostly out with a paring knife, or use a melon baller ½ cup pitted oil-cured olives, cut lengthwise into quarters 1 cup Meyer Lemon Fennel Vinaigrette, or as needed Heaping ¼ cup roasted almonds, chopped 2 tablespoons Oregano Oil (see recipe) Salt and Pepper to taste -Optional- ½ to 1 cup Red Spring Onion Quickles (see recipe) well drainedMETHOD:
Use a fixed blade slicer to shave the fennel bulbs across the top into very thin slices that will stay together. Put the slices in ice-water with a little lemon if you will not be using the fennel right away. You want to end up with 3-4 cups of fennel slices when done.
In a large bowl, drizzle the lettuce with just enough dressing to coat. Toss to evenly coat the lettuce. Distribute evenly amongst four plates.
Put the fennel into the bowl and lightly dress. Add the olives and toss to coat and mix the two well.
Place some fennel olive mixture onto the center of the lettuce. Give the plates a little jerk to level the pile a little.
Place a small pile of quickles in the center of the plate or scatter over all.
Drizzle some of the oregano oil over the salad, then sprinkle with salt and pepper. Scatter the almonds evenly over the salads.
Serve cold.
Serves: 4
Source: Chef Andrew E Cohen
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