Salad with shaved fennel

I have a few regrets about Super Natural Every Day. Nothing too big, but one thing has to do with the photography. First of all, I would like to say that it is not always possible to have a photo of every recipe in a cookbook. This is especially the case if, like me, you want other types of photos in your book. Here’s the problem: Recipes with photos get *all* the love. No photo, there is a risk that the recipe will go under. And in this case, one of my favorite recipes from the book, this easy shaved fennel salad, doesn’t have a photo. Here is my attempt to fix that.

I think I made this salad a dozen or more times while working on the book. And before that I had it several times at my friend Malinda’s house where I fell for it at first. It’s a winning combination of a short list of ingredients that don’t sound particularly exciting on the page, but add up to something greater than the sum of its parts. Shredded fennel, thin zucchini coins, arugula, dill, nuts and feta are mixed with fresh lemon juice, olive oil and salt. It really is. Very easily.

I make feathery fennel whispers with this mandolin, but if you have a knife, that works too. When using a mandolin, be extra careful. Like many cooks, my worst kitchen incident involved a mandolin.

The version in my book calls for pine nuts, but I had flaked almonds on hand today so I used those instead. In any case. Helene also shot a beautiful version of it on her website. Give it a try next time you’re looking for salad inspiration!

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