How to make fennel, courgette and pepper salad with sweet limoncello vinaigrette

There’s no sitting on the fence with fennel: its strong aniseed flavour means that, as with Marmite, you’re either a lover or a hater. If you’re a hater, then there’s probably no reason to read on because this recipe serves up fennel at its most beautifully potent.

In the UK fennel is at its best from June to September but it is grown and available all year round.

When eaten raw it has a crisp, crunchy texture and the flavour is very strong and punchy, but once cooked the texture becomes softer and the flavour mellows and becomes almost sweet.

Whether raw or cooked, fennel goes well with fresh, citrusy ingredients and strangely pairs exceptionally well with sweet flavours, so the combination of sweet limoncello and tart lemon juice in this vinaigrette could also be used in a sauce or braising liquid to cook the fennel in.

Pick smaller, young bulbs if possible as they are more on the tender side.

Cut off the woody base of the stalk and trim the feathery, bright green tops, but don’t discard them, they can be used as an edible garnish.

If cooking the bulb whole, scoop out an inch or so of the core to cut down on cooking time.

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Serves 4 as a side

For the salad

1-2 fennel bulbs, depending on size
1 large unwaxed lemon
1 large courgette, cut into quarters lengthways then sliced
1 yellow pepper, cut into small strips
1 orange pepper, cut into small strips
A few sprigs of thyme, leaves picked
A large handful of shelled pistachio nuts, roughly chopped

For the dressing

2 tbsp mild avocado oil
2 tbsp limoncello​
Zest and juice of a large lemon
½ tsp salt
½ tsp freshly ground white pepper

Put all the dressing ingredients into a large bowl and whisk to combine. Taste and adjust the seasoning if necessary. If you want your vinaigrette to be a little sharper add more lemon juice, if you like a sweeter taste add a little more limoncello.

Using a mandolin or food processor, finely slice the fennel and lemon. Add to the bowl along with the courgette, yellow and orange peppers and the thyme leaves and mix well.

Cover the bowl and leave to one side to let the flavours develop. Mix every 10-15 minutes to make sure all the vegetables are coated in the sweet citrusy dressing. Slicing the lemon very finely means that the skin and pith will absorb the flavours of the dressing and will be almost pickled in the lemon juice so there will be no bitter taste.

When ready to serve, pile the salad onto side plates, drizzle over any remaining dressing and top with the chopped pistachio nuts.

Now, I’m not a wine connoisseur, but I can tell you that we had this with a glass of chilled viognier and it was delicious! Serve with fish or chicken for a light lunch.

Follow Beverley @thelittlechelseakitchen