The fennel carpaccio is a tasty, flavorful, and incredibly easy side dish. I kept it simple, but you can add capers and dress with mustard, or you can add black olives and pink pepper, but pears and raisins with an emulsion of extra virgin olive oil and lemon juice also work well. In short, the fennel carpaccio lends itself to endless variations: so get creative!
Don’t miss out
- Difficulty: Very Easy
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 fennel bulbs
- 1 fresh red onion
- to taste Mediterranean herbs
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Chef's Knife
- 1 Mandoline
- 1 Bowl
- 1 Salad Bowl
Steps
Peel the onion and slice it into rings. Wash the fennel, remove the tougher outer parts, and thinly slice them with a mandoline. Transfer them to a bowl along with the onion rings, fill it with cold water, and let them rest for twenty minutes. After the necessary time, drain them well, pat them dry with kitchen paper, and place them in a salad bowl.
Season the fennel with Mediterranean herbs or your preferred herbs and dress them with olive oil and salt. Mix well to distribute the seasoning and serve.
