Today’s recipe, Minted Melon, Feta & Fennel Salad (which has shredded mint in the dressing; see second photo) is another from Fast Food:
Ingredients (SALAD): 2 large fennel bulbs (trimmed, and tough outer leaves removed), 1/2 cantaloupe, 4 oz. mixed salad leaves, 7 oz feta cheese (DRESSING): 2 tbsp white wine vinegar, juice of 1/2 lemon, 1/2 c. olive oil, handful of finely shredded mint, sea salt & black pepper
Directions: (1) “Slice the fennel as thinly as possible, using a mandolin if possible” (I told you mandolins were useful!) Put in bowl of ice water. (2) Whisk together the liquid ingredients, and season with salt and pepper. (3) Cut melon in half, seed, peel, slice into long wedges, and then cut those into thin slices. (4) Drain the fennel and pat it dry with paper towels, put in salad bowl with melon and salad leaves. Crumble the feta over it. Add shredded mint to dressing. Pour over salad, toss, serve.
PS. Confused about fennel vs. anise? So was I. Lynne Rossetto Kaspar of The Splendid Table explains: “In some parts of the [United States], bulb fennel is called anise. [Note: What I bought said “fennel” on the label but “anise” on the price-tag on the shelf] It’s absolutely incorrect and probably the result of mislabeling by distributors. That bulb with stalks and frondlike leaves resembling fresh dill is bulb fennel, not anise. Use it where fennel bulb is called for. Anise is a totally different plant, whose seeds are used for flavoring. Fennel and anise taste similar, but not the same.”