fennel chilli salad
When thinking of a salad to have with fish, this is hard to beat.
You can vary the herbs, use mint, parley, coriander or marjoram (or any other soft herb) in combinations driven by taste or availability.
Tangy and fresh!
If you like this, then try these...
chilli beef on November 26th, 2006
The mexican classic with no minced meat and no kidney beans.
chilli garlic prawns on November 28th, 2006
This is a favourite recipe of ours, first eaten on long summer...
chilli mint chicken on February 12th, 2007
At the risk of appearing to only cook with chilli, here's another...
fennel and chilli salad
- half a bulb per person fennel
- half per person red chilli
- a tablespoon per person chopped parsley
- half a tablespoon per person quality extra virgin olive oil
- half a tablespoon per person lime juice
Slice the fennel and deseeded chilli as thinly as you can. Use a mandolin if you're brave.
Mix all the ingredients together in a bowl.
Season and eat.
