Turkish cuisine · Salads & Mezze

Aegean Sea Fennel Salad

Blanched Aegean sea fennel in garlic-olive oil with lemon, served cold as a sea-vegetable meze.

Ingredients · for 4 servings

• 500 g sea fennel (sea bean)
• 3 garlic cloves
• 6 tbsp olive oil
• 3 tbsp lemon juice
• 1 lemon
• 1 tbsp pine nuts
• 1/2 bunch parsley

Instructions

1. Wash the sea fennel thoroughly in several changes of water and trim off the woody lower ends – only the tender green shoots remain.
2. Bring plenty of unsalted water to a boil (the sea fennel brings its own sea salt), and blanch the shoots for 4–5 min. until bright green and crisp-tender.
3. Refresh immediately in ice water to keep the color, and drain completely in a sieve.
4. Toast the pine nuts in a dry pan for 2–3 min. until golden brown and set aside; crush the garlic to a fine paste.
5. Whisk olive oil, lemon juice, and garlic paste into a dressing, pour over the lukewarm sea fennel, and let it steep for 15 min. – warm, it absorbs the flavor better.
6. Arrange cold on a shallow plate, sprinkle with pine nuts and chopped parsley, and serve with lemon wedges.