Fennel, Chickpea and Grape Salad
This is one of those light and bright salads that come together with just a few ingredients. Best of all, the fennel and the dressing can be made the day before. It’s a ‘choose your own adventure’ salad—I love the sweetness of grapes which play so well with the fennel, but feel free to gild the lily as you please. Blood orange, some shaves of parmesan, toasted walnuts, hunks of feta—the only limit is your imagination and what’s in your fridge.
The real star here is the dressing—preserved lemon (lemons that have been salted and pickled in their own juice) are common in Middle Eastern and Moroccan cuisine and bring a real depth of flavor here. The fresh lemon juice and zest reinforce the lemony goodness of this dressing—all balanced out with honey and Dijon.
Serves 4
INGREDIENTS
One 15.5 ounce can of chickpeas, drained and rinsed
2 medium fennel bulbs, fronds reserved
10 ounces (approximately 2 cups) of seedless grapes, halved
Dressing
1 preserved lemon, rinsed and seeds removed
1 lemon, juiced and zested
¾ cup extra virgin olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon five spice powder
Flat leaf parsley, for garnish
Kosher salt and freshly ground black pepper
METHOD
To a small blender, add preserved lemon, lemon juice and zest, olive oil, honey, Dijon and five spice. Season with a pinch of salt and a few grinds of black pepper and blend until smooth. Pour half of the dressing (you can store the rest in the fridge for up to a week) into a serving bowl or platter, then add chickpeas and toss to coat. Set aside.
Cut fennel bulbs in half or quarters if large, core and then using a mandolin or very sharp knife, carefully cut paper-thin (or as thin as you can get them) slices and add to the platter along with grapes. Toss with the vinaigrette and chickpeas.
Garnish with fennel fronds and parsley, and serve.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter