The quick pickled fennel salad is a perfect side dish for anything from fish to pork & takes just 30 minutes to rustle up, including the pickle!
Lentils often get a rough ride in cooking circles probably because of their association with pious food.
Well, I rarely, ok NEVER, eat piously and I ADORE lentils!
For me they provide a delicious earthy note to sweet, sharp and salty flavours.
I use them a lot in salads too, you must check out this puy lentil salad with goats cheese.
This salad skips this cheese though and goes vegan and with the glorious flavour of pickled fennel!
You do not have to dig far to find quick pickle recipes here!
The sweet anise flavour of fennel makes it a wonderful vegetable to be pickled!
This pickled fennel salad is really versatile. You could eat it as a light salad for lunch with some salad leaves.
But it really comes into its own as a side dish!
It is the perfect complement for fish.
But no, that is not it, you can stay vegan or vegetarian, add something like this air fryer seitan or fried halloumi and you have great meal!
Earthy lentils and the aniseed of fennel are a great match add in a but of quick pickling and you end up with this utterly fantastic pickled fennel salad.
- 1 Fennel Bulb
- 50 g (1.75 oz) Shallot
- 85 g (3 oz) Puy Lentils
- 75 g (2.75 oz) Onion
- 1 Bay Leaf
- 150 ml (5 fl oz) White Wine Vinegar
- 150 ml (5 fl oz) Water
- 2 Tbsp Sugar
- 1 Tbsp Coarse Sea Salt
- 6 Black Peppercorns
- 1 Tsp Brown Mustard Seeds
- Salt, To taste
- Pepper, To taste
- 1 Tbsp Olive Oil
- Place the white wine vinegar, water, peppercorns, mustard seeds, sugar and one tablespoon of salt in a pan and bring to the boil.
- Whilst this is happening finely slice the shallot and fennel and place in a bowl.
- Cut the onion in half and place in a bowl of water with the bay leaf and bring to the boil.
- When the vinegar pickling mix comes to a boil remove from the heat and allow to cool for 2 minutes before pouring over the fennel and shallots. Picking out the peppercorns now avoids eating them later.
- Let the fennel and shallot steep for 25 minutes.
- By now the water, onion and bay leaf should be boiling, add in the puy lentils and allow to simmer for 25 minutes.
- Drain the lentils and mix together with the fennel and shallot.
- Season with salt and pepper, add the olive oil and then a little of the pickling liquid to taste.
Amount Per Serving: Calories: 241Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3842mgCarbohydrates: 38gFiber: 8gSugar: 19gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.