Fresh Pea and Fennel Salad
Abattoir, Bacchanalia, Floataway Café, Quinones at Bacchanalia, and Star Provisions, Atlanta
We love to serve this bright, springtime salad with Anne Quatrano's Slow-Roasted Porchetta.
2 cups fresh peas, blanched (or raw if small), or frozen peas
4 small fennel bulbs, cored and thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 shallots, thinly sliced
1 teaspoon fennel pollen, plus extra for garnish
1 cup olive oil, or 1 cup pan drippings from the Slow-Roasted Porchetta recipe
Freshly ground pepper
Combine the peas and sliced fennel in a medium mixing bowl and set aside.
Optional: make the fennel juice. Remove the fronds from the remaining 2 whole bulbs, and cut the bulbs into pieces appropriate for your juicer tube. Push the stems and bulb through the juicer. (Note: if you do not have a juicer, then eliminate this step and double the lemon juice; the vinaigrette will still be delicious.)
In another medium bowl, combine the fennel juice, lemon juice, shallots, and fennel pollen. While whisking, slowly add the oil (or pan drippings) and whisk until just combined. Season with salt and pepper. Add to the peas and fennel, toss well, and adjust the seasoning. Transfer to a serving bowl and garnish with the fennel fronds and a pinch of fennel pollen. Serve immediately.