Fennel
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Zucchini and Fennel Salad
It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.