Salad is the last course of an italian meal (but before desert of course). The very good reason for that is that a salad should help you clean the palate and provide a fresh feeling… that will get you ready for whatever’s next.
But it makes sense. I’ve never liked the idea of having salad as a starter, not when I’m starving and ready to have some glorious proteins and carbs.
At home we’ve reached a middle ground and sometimes we alternate the main dish with the salad, which I know it sounds odd but it works.
Not too long ago I was in search for a sunny inspiration (in the middle of winter) and I started up with a big bulb of fennel, herbs, fruit and cheese followed, the result was glorious and simple, I have made several dressing variations of this salad, but I’ll tell you about that later.
To make this fragrant and ethereal salad for 2, you will need:
- 1 big bulb of fennel
- A bunch of fresh dill
- 1 peeled and sliced Seville orange
- 1 piece of mozzarella cheese
- salt & pepper
Slice the fennel as thin as possible, pick little bunch of tender dill leaves, about four table spoons. Add the sliced orange and slice the mozzarella.
Season with salt and pepper.
Because the flavours are so innocent and fresh, you don’t really want to add any pungent flavour instead I’ve used dollop of sour cream and some drops of olive oil, plain yoghurt works well too.
Have a go and send me your pics!