Seafood and Fennel Salad
This is the first year I grew fennel and I grew it in limited quantities. Whenever I grow something in small amounts, I'm very particular about how I use it. Typically, I like fennel when it's roasted. I find that it takes some of the potency out of the anise flavor that fennel has. However, I decided to try this raw fennel salad with seafood and I was amazed at how delicious it was. If you find the anise flavor of fennel too strong sometimes like I do, I recommend slicing your fennel VERY thin. This made it perfect for me in this recipe. I was able to use fresh dill and parsley from the garden, along with my fennel for this recipe.
Ingredients
1/2 red onion, finely chopped
Grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
1/2 poblanor or other mild chile, seeded and finely chopped
4 tablespoons olive oil
3/4 pounds large shrimp, peeled and deveined
3/4 pounds cleaned squid, including both tubes and tenticles
1 tablespoon sumac
2 tablespoons chopped cilantro
Kosher salt to taste
Directions
Trim the fennel fronds and the base of the fennel bulbs. Slice the bulb crosswise as thinly as possible (the thinner the better).
In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
Mix the shrimp and squid with the remaining 2 tablespoons oil and a 1/4 teaspoon of salt. Grill them in small batches, turning them over after 2-3 minutes and continuing until done. Transfer to a cutting board and slice the squid into rings. Cut the shrimp in half or thirds.
Add the seafood to the salad bowl and toss together. Add the sumac and cilantro and serve. Add additional salt as needed. Serve immediately or refrigerate for up to 1 day.
This recipe is slightly modified from the recipe in the cookbook, Ottolenghi.
