1largefennel (all parts - bulb,stalks, and fronds)
1largecucumberor 2 small ones
3tablespoonsesame seeds
1lemon zested and juiced
1tablespoonextra virgin olive oil
1teaspoonsea salt
Instructions
Cut the fennel in half using a sharp knife. With the tip of the knife or using a pairing knife, cut out the core from the bulb. Use a mandoline on the thinnest setting to shave the fennel, working from the bulb to the top. Alternatively, use a knife to (very) thinly slice the bulb, it does not matter what direction you slice. Also, for ease, you can trim off the fronds and slice them with a knife.
If using a mandoline, thinly slice cucumber into thin rounds or use the julienne setting. Or slice thinly with a knife into matchsticks, circles, or half rounds.
Toast sesame seeds in a small pan, over low to medium heat. Use a spatula to move seeds around so they cook more evenly. Keep an eye on them as they can go from pale to burnt real quick. They are done, or golden, in about 3 to 5 minutes. Remove from heat, and allow to cool.
In a medium bowl, combine shaved fennel (bulb, stalks, and fronds), cucumber, lemon zest and juice, extra virgin olive oil, and sea salt. Add sesame seeds, mix, and serve!
Notes
For the best flavor, let the salad stand for 15 min to allow the flavors to blend.
Mandoline works best here, if not, use a sharp knife and slice very thinly.
For sesame allergy - omit the sesame seeds, or swap with toasted sunflower seeds, pomegranates, hazelnuts, or shaved parmesan cheese.
Storage: This salad holds up well and can be stored in the fridge in an airtight container for up to 3 days.