It’s fennel season! I am a big big lover of all things liquorice or aniseed. Covered in chocolate or those delicious chemist jelly beans are probably my favourite. That’s the sweet way of course. For savoury I love it with a bit of tang and plenty of salty, meaty flavours.
This salad works in so many ways but I think its best with a beautiful piece of crispy skinned salmon (though my husband would disagree). Anthony is not at all a fan of salmon so tonight he will be getting served this with his favourite bedfellow for this salad; pork sausages. Delicious either way
Roquette, Fennel and Tarragon Salad
Now I know tarragon is at the end of its season, I just picked the last of mine last week, but in this recipe I use tarragon infused vinegar. Available at all good delis/trendy foodie shops.
250 grams roquette
1 bulb fennel
2 tablespoons olive oil
1 tablespoon tarragon vinegar
salt and pepper
Slice fennel thinly after cutting off the base, add to the roquette and dress with vinegar, olive oil and salt and pepper and toss to coat well. A good addition if you wanted a bit of colour and a perfect compliment in flavour would be red capsicum.
Best served with Salmon, Pork Sausages, Pork Patties, Prosciutto……any meaty salty goodness. Enjoy!