Greek cuisine · Salads & Mezze

Marathosalata Kritis

Cretan fennel salad with spring onions, lemon and olive oil, shaved raw and dressed crisp.

Ingredients · for 4 servings

• 2 fennel bulbs
• 1 bunch spring onions
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch dill
• 80 g green olives
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Trim the fennel bulbs, cut out the hard core in a wedge shape and set the tender fennel fronds aside for later.
2. Slice the fennel paper-thin with a mandolin and immediately let it crisp up in ice-cold water with a splash of lemon juice for 10 min.
3. Cut the spring onions diagonally into fine rings, finely chop the dill and fennel fronds, and roughly chop the olives.
4. Drain the fennel very well and pat dry in a clean cloth so the dressing doesn't get watered down.
5. Whisk the olive oil with the lemon juice, sea salt and pepper and gently toss all ingredients with it, without crushing the fennel.
6. Let the salad sit for 10 min., taste again and serve chilled as a side to grilled fish.