by Olia Hercules for Farmdrop.com
Dandelion, Fennel & Cucumber Salad
Ingredients:
- Maldon salt, to taste
- Juice of 1 lemon
- 2 tbsp olive or rapeseed oil
- 1 large fennel
- 1/2 a cucumber
- 100g dandelion leaves
- Optional: a squeeze of agave
Here’s how you do it:
1. To make the dressing, whisk the salt into the lemon juice first. This will help to dissolve it. Whisk in the oil, then add a little honey if you want it to be sweet and sour. I personally like it sharp. Season to taste with more salt if you think it needs it.
2. Now, take the tough outer layers of the fennel off. But don’t throw them away – they’re a great ingredient for making stock.
3. Slice a little ‘cheek’ off your fennel to make it stable on the chopping board, then thinly slice using a mandolin if you have one (use the guard!). Thinly slice the cucumbers too. Now, pick off and discard all of the tough dandelion stalks.
4. Dress all the vegetables and leaves in a large bowl and arrange prettily on a large plate. Serve with grilled or roasted meat (it cuts through the fattiness so well), stuffed flatbreads or with grilled octopus, either on the side or cooled, chopped and stirred through.