I’ve really been enjoying Liana Krissoff’s book Canning for a New Generation. It’s fresh, modern and old school all at the same time. I’m sure my copy will be tattered, stained & sticky by the time summer’s over!
I am a lover of all salads light, fresh & lemony. This is a favorite. Try topping a sandwich or burger with some for some unexpected tang & crunch.
Juice of 2 lemons
2 cloves of garlic, minced
3 Tablespoons olive oil
Pure kosher salt and freshly ground black pepper
2 medium bulbs fennel, trimmed, halved and cored
1 wedge Preserved Lemon, flesh & pith cut off, rind minced
1/4 cup chopped fresh cilantro
In a large bowl, whisk together the lemon juice and garlic, then whisk as you slowly drizzle in the oil. Season with salt and pepper to taste.
Using a sharp knife or a mandoline, cut the fennel into paper-thin slices. Add them, along with the Preserved Lemon, to the bowl with the dressing and toss to coat.
Divide among 4 – 6 serving plates, sprinkle with cilantro and serve.
Bright, metallic cilantro brings everything together, but I also like it with mint or parsley.
You can also substitute cabbage for the fennel for a refreshing summery slaw.