15 minutes
A refreshing salad featuring strawberries and fennel with a sweet and tangy buttermilk dressing.
cups
Lemon, zested and juiced
each
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
Fennel Bulb, thinly sliced
each
Strawberries, hulled and sliced
0 lb
Hazelnuts, toasted and chopped
cups
Fennel Fronds, reserved
garnish
1. Prepare the Dressing
In a small bowl, combine the buttermilk with the zest and juice of a small lemon. Add the honey, sea salt, and freshly ground black pepper. Whisk these ingredients together until you achieve a smooth texture and the dressing is well emulsified.
2. Arrange the Salad
Take the fennel bulb and slice it thinly. If necessary, soak the fennel in cold water with a little lemon juice to prevent browning. Layer the fennel slices on a serving platter, followed by the sliced strawberries, creating a beautiful contrast of colors and flavors.
3. Finish with Dressing and Nuts
Drizzle the buttermilk dressing evenly over the arranged fennel and strawberries. Sprinkle the toasted and chopped hazelnuts over the top for added crunch and nutty flavor. Garnish with reserved fennel fronds to enhance presentation and taste.
Opt for fresh, organic strawberries if possible. Look for berries that are bright red, firm, and fragrant.
Use a mandoline for uniform slices, ensuring the fennel is tender and its flavor integrates well with the strawberries.
Serve the salad chilled to enhance the freshness of ingredients and maintain crispness.
Select fennel bulbs that are white to light green, with vibrant fronds.
Combine the ingredients thoroughly using a whisk or an immersion blender for a smooth, creamy dressing.
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