Fennel Salad with Garlic Oil
This is an elegant entrée salad when topped with a skewer of grilled shrimp or a trio of pan-sautéed scallops.
INGREDIENTS | SERVES 4
Carb Level: Low
- ½ cup olive oil, divided
- 2 garlic cloves, peeled and lightly crushed
- 1 cup sliced fennel bulb
- ¼ teaspoon kosher salt
- Freshly cracked black pepper
- 1 teaspoon lemon zest
- 4 cups baby spinach greens
Combine half the olive oil and the garlic in a small nonstick skillet over medium heat. Cook until the garlic begins to sizzle. Remove the garlic with a slotted spoon and discard.
Add the fennel and quickly stir-fry to coat with oil and just warm through, about 1 to 2 minutes.
Remove the skillet from the heat and add the remaining oil, the salt, pepper, and lemon zest to the hot oil.
To serve, equally divide the greens among 4 salad plates. Use a slotted spoon to remove the fennel. Equally divide the fennel and place in the center of the greens. Serve the garlic oil on the side.
Occasionally greens are very sandy. The quickest way to clean greens is to fill a large bowl with cold water, add the greens, and gently swish them around until the sand settles on the bottom. Change the water and repeat the process until the water stays clear.