Quick Pickled Fennel Salad

This is mostly about the pickled fennel, but what I mostly did with it was put it in salads like the one I describe below. It would also be good on sandwiches or hamburgers. It kept very well in the fridge and was very convenient to have on hand, as quick pickles generally are. I tend to think in terms of long-term canning, but I am getting to like the idea of making a small batch of something and having it for just a few weeks.

 

4 to 6 servings

3 days -15 minutes to prep pickles, 15 minutes to make salads 

 

Make the Pickles:

1/2 cup filtered water

1/2 cup white vinegar

1/2 teaspoon salt

1 teaspoon fennel seed

1 teaspoon mustard seed

1 teaspoon coriander seed

1/2 teaspoon dill seed

1/4 to 1/2 teaspoon red chile flakes

1 medium bulb of fennel (about 1 1/2 cups sliced)

 

Put the water, vinegar, and all the spices into a pot and heat until the salt is dissolved. 

 

Meanwhile, wash, trim, and shred the fennel into thin slices. Pack them into a very clean 500ml canning jar, preferably either sterilized or at least fresh out of the dishwasher. Pour the hot brine over them - with the spices - and cap with a clean lid and ring. Keep in the fridge for at least 2 days to up to a week before using. 

Make a Dressing:

1/2 teaspoon Dijon mustard 

2 tablespoons olive oil

2 tablespoons pickling brine

salt & freshly ground black pepper to taste

Mix or shake all in a small bowl or jam jar - be sure to strain the spices out of the pickling brine first.

 

Make a Salad:

hydroponic lettuce

pickled fennel shreds

thinly sliced celery OR peeled celeriac shreds 

carrot shreds

finely chopped parsley

Parmesan cheese shreds 

Wash, trim, and tear or chop the lettuce, and arrange it in a salad bowl or individual salad bowls. Top it with fine shreds of the pickled fennel, celery or celeriac, carrots, parsley, and Parmesan cheese. Drizzle the dressing over the salad.

 

 

 

 

Last year at this time I made Duck Pasties and Acorn Squash Soup.