Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I have it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple.
Are you after other Fennel Salads? Try Fennel, Potato and Tomato Salad with Garlicky Mayo, Fennel and Apple Salad and Fennel and Fresh Prune Salad. We particularly like Fennel on the BBQ.
Soft oozy mozzarella is so adorable, with a faint whiff of Italian heaven, lost in its bath of whey. Tear it into bits, drizzle with olive oil, pile with tomatoes and cucumber, and decorated with pomegranate seeds and pomegranate molasses. That dish has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Tearing adds great texture, great mouth-feel, and a much more interesting look than slicing. Never slice the large balls unless absolutely necessary.
Grilled Fennel Salad with Mozzarella
Tonight, it was the fennel’s time to shine. Sliced thin and grilled on both sides, it takes about 3-5 mins each side (depending on the heat spread on your griddle or BBQ). Allow about 1/2 a fennel or a little more per person. While it is cooking, toss 6 or 8 olives per person in a bowl with 1 or 1.5 Tblspns good olive oil per person. Throw in roughly chopped parsley, a bunch will do 4 people, and some salt and freshly ground black pepper.
As the fennel cooks, add that to the olive oil and toss. Divide between some plates. Take a large mozzarella ball and tear it into pieces. Top the fennel mixture with the pieces and drizzle over the remaining bits of olive oil and parsley in the bowl.
Curl up on the couch and enjoy! Some oven roasted cherry tomatoes that have cooled to room temp go really well with this dish.