Fennel Salad with Capers and Parmesan Crumb

FennelSaladwithCapersandParmesanCrumb-JustinaSullivanRecipe: Fennel Salad with Capers and Parmesan Crumb:  Fresh tangy fennel salad with crunch parmesan bread crumbs. Great served alongside meatballs, roasted chicken, fish or grilled vegetables. 


Fennel Salad with Capers and Parmesan Crumb
Serves 1 – 2


100g mix-leaf salad
1 fennel + fennel tops
1 tbsp capers
1/4 cup fresh breadcrumbs
2 large tbsp grated parmesan cheese
2 tbsp olive oil
1 tbsp red wine vinegar
Squeeze lemon juice
Sea salt and pepper


1. Slice fennel as thin as you can, squeeze some lemon juice and a sprinkle of salt over the fennel and set aside while you prepare the rest of the salad. Reserve tops for garnish.
2.  Wash lettuce and dry well (preferably with a salad spinner).
3.  Rough chop capers.
4. In a small frying pan, dry roast breadcrumbs on a low heat until they start to brown, then add grated parmesan and immediately remove from the heat. Stir mixture so cheese covers breadcrumbs evenly. The cheese will melt quickly and breadcrumbs should be stuck together. Set aside to cool, and then with a knife chop crumbs into small pieces.
5. Mix oil, vinegar, a squeeze of lemon juice, salt and pepper together and beat with a fork.
6. To assemble the salad: In a bowl mix lettuce and fennel together. add chopped capers followed by the salad dressing, mix together well. To finish sprinkle with parmesan breadcrumbs and reserved fennel tops.


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