The first of the fennel came ready this week. The bulbs are still really small, but the color and the soft, wispy greens are truly beautiful. I went out into the garden to harvest cauliflower for my Auntie Hannah's pasta, and was inspired to make a small salad to go with the meal. I plucked up one of the larger fennel bulbs, snipped a bunch of new growth from one of the parsley plants, and picked a few bright nasturtium flowers. Just a few things I passed in the patch that jumped out at me in the moment.
Onto a dinner plate, I used my japanese ceramic slicer to thinly shave the fennel. On top of the fennel, I layered the roughly chopped parsley and torn flower petals. I sprinkled it with sea salt and fresh pepper, our "good" olive oil, and a healthy squeeze of lemon. Done.
The quick bit of inspiration from the garden was fresh, crispy, cool, and a fun combo of flavors. It went well with the savory pasta and, as Jeremy was quick to comment, was super pretty!
So definitely not so much a "garden salad" garden salad. More just a salad from our garden.