Lemony Fennel Salad with Toasted Pepitas

This salad makes me miss summer. I made it back when the breezes were warm and welcome, and we still had sungolds decorating our roof deck garden like shining orange jewels. You can get fennel throughout the winter though, so make this, close your eyes, and pretend it’s still summer.
Fennel Salad

– 1 head fennel, cored, shaved thin on a mandolin
– 2 radishes, shaved thin
– ½ cup cherry tomatoes, halved
– Handful of Italian parsley leaves, separated
– Handful of basil leaves, coarsely torn
– Juice of one lemon
– Drizzle of olive oil
– Salt and pepper to taste
– ¼ cup toasted pumpkin seeds
(I decorated mine with two small red lettuce leaves and petals of Tête de Moine cheese that I shaved using my girolle cheese curler)
Toss everything up to the basil leaves together in a large bowl, separating the fennel shavings. Dress with lemon juice and olive oil to taste. Season with salt and pepper to taste and garnish with toasted pumpkin seeds. You could add some poached seafood to make for a heartier main course salad.


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