Fennel Courgette salad
This Fennel courgette salad is fresh and light made with smoked scamorza cheese, finely sliced fennel, courgette (zucchini) ribbons, chilli and a simple olive oil dressing.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 courgette/zucchini
- 1 large fennel bulb (keep fronds for garnish)
- 1/2 fresh red chilli (, finely chopped (seeds removed))
- 1.7 oz (50g) smoked scamorza (thinly sliced (see notes))
- small bunch basil
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper
Instructions
- 1
The fennel needs to be very thinly for this salad so using a mandoline is preferred. If you don't have one then try to cut it as thinly as possible with a knife. Remove the green tops and keep the fronds. Arrange the sliced fennel on a serving plate.
- 2
Cut the scamorza (or your substitute cheese) into thin slices. Arrange that on top of the fennel.
- 3
Next, cut the courgette or zucchini into thin ribbons using a vegetable peeler. Add the ribbon slices on top of the salad.
- 4
Next, add some finely chopped red chilli, scatter over some chopped basil and fennel fronds then season with salt and pepper.
- 5
To make the dressing simply whisk toegther the olive oil, red wine vinegar, salt and pepper until homogenized. Drizzle it over the salad when ready to serve.