Salad of Shaved Fennel and Kumquat with Goats Milk “Feta”
From Rory O'Connell at Taste of Dublin 2019
This is a lovely and refreshing combination of ingredients that can be served as a light starter or to accompany grilled meat or fish.
- Remove any tired outside leaves from the fennel bulb and trim the tops if looking a little dry. Save any feathery fennel fronds for garnishing the dish. Slice the fennel bulb about 2 mm thick slices either by hand or using a mandolin. You can slice the bulbs lengthways or sideways. I sometimes do a combination of both. Slice the kumquats into 2 mm thick slices with a sharp knife and remove and discard any pips as you go. Add to the fennel.
- Whisk the olive oil, lemon juice, honey and fennel seeds together. Season to taste with salt and pepper. Pour the dressing over the fennel and kumquats and mix gently but thoroughly with your fingers. Taste again to see if the seasoning is correct. Allow to sit at room temperature for up to 1 hour before serving.
- Serve the salad in a single layer spread out on a large flat plate. Crumble the feta over the salad and garnish with fennel fronds and a few fennel flowers if available. If I think the oil looks a little scant, I will drizzle a little extra over at the last minute.
- 1 fennel bulb, about 350g
- 70g kumquats
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 level teaspoon of fennel seeds, toasted and coarsely ground
- 60-80g goats “feta”
- Sea salt and freshly ground black pepper
- Fennel fronds and flowers if available