Fennel Salad With Lemon Sauce
2 fennel bulbs
1 onion
3 small pickled cucumbers, gherkins, or cornichons
1 hard-boiled egg
½ tablespoon capers
½ teaspoon peppermint leaves
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
pinch of salt
Fennel is highly prized for aiding digestion. Remove the fennel from the hard external rind and cut in half. Place in salt water for about 15 minutes. Cut the stalks into eighths and sprinkle with a little of the lemon juice.
Lemon Sauce: Cut the other ingredients into small pieces and mix with the oil and the rest of the lemon juice. Add 2-3 tablespoons of vegetable stock if the sauce is too thick. Place a small bowl containing the lemon sauce in the middle of a serving plate and surround with the fennel pieces. Garnish the salad with sprigs of watercress.
This recipe is suitable for those on low-fat or gluten-free diet, and for those vegetarians who eat eggs.
Reference: Herbalism by Frank J. Lipp, p. 146