Seafood and Fennel Salad
This is the first year I grew fennel and I grew it in limited quantities. Whenever I grow something in small amounts, I'm very particular about how I use it. Typically, I like fennel when it's roasted. I find that it takes some of the potency out of the anise flavor that fennel has. However, I decided to try this raw fennel salad with seafood and I was amazed at how delicious it was. If you find the anise flavor of fennel too strong sometimes like I do, I recommend slicing your fennel VERY thin. This made it perfect for me in this recipe. I was able to use fresh dill and parsley from the garden, along with my fennel for this recipe.
1/2 red onion, finely chopped
Grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
1/2 poblanor or other mild chile, seeded and finely chopped
4 tablespoons olive oil
3/4 pounds large shrimp, peeled and deveined
3/4 pounds cleaned squid, including both tubes and tenticles
1 tablespoon sumac
2 tablespoons chopped cilantro
Kosher salt to taste
- Trim the fennel fronds and the base of the fennel bulbs. Slice the bulb crosswise as thinly as possible (the thinner the better).
- In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
- Mix the shrimp and squid with the remaining 2 tablespoons oil and a 1/4 teaspoon of salt. Grill them in small batches, turning them over after 2-3 minutes and continuing until done. Transfer to a cutting board and slice the squid into rings. Cut the shrimp in half or thirds.
- Add the seafood to the salad bowl and toss together. Add the sumac and cilantro and serve. Add additional salt as needed. Serve immediately or refrigerate for up to 1 day.
This recipe is slightly modified from the recipe in the cookbook, Ottolenghi.