Comments on: Special game, fennel salad

By: Anonymous

Anonymous — Sat, 08 Sep 2012 06:52:16 +0000

I make this all the time and use the 2 mm blade in my Cuisinart food processor. I can literally make it in 2 minutes, and it's marvelous.

By: Anonymous

Anonymous — Sat, 08 Sep 2012 06:52:16 +0000

I make this all the time and use the 2 mm blade in my Cuisinart food processor. I can literally make it in 2 minutes, and it's marvelous.

By: Debjani

Debjani — Mon, 18 Jan 2010 15:01:55 +0000

Hi Molly, I guess it´s time I left my thanks. I´ve been making this for years now, I love it, my friends love it. In fact I´m on to my second mandolin now. So THANK YOU!

Debjani.

ps. I add lemon zest and truffle oil to the dressing

By: ann

ann — Thu, 29 Oct 2009 15:26:50 +0000

Hi Molly,
This is one of your posts that I read when it originally appeared. I didn't make it at the time, but the idea stuck in my head. Really stuck... for three years. It's one of those recipes that my little brain couldn't make sense of. I think it's the rawness of the whole thing. I love shaved fennel, yes, and sliced mushrooms. But... It just didn't sound cohesive. Too much sharpness. Too cold. I don't know...

But you, Molly, have a perfect knack for curating recipes, so I have this trust in your suggestions. And FINALLY, this week, I made this salad exactly as you described. Not just once, but three times in a single week. I'm in love. I wouldn't change a thing. And it just doesn't surprise me.

By: Maija

Maija — Wed, 06 May 2009 18:33:00 +0000

After being prompted by your version of this in the book, I finally purchased fennel for the first time ever! I loved the freshness (lemon!) and saltiness and crispiness of this salad. I must confess it was only one extra-large serving for me.

Oh, and I wanted to confirm for anyone else wondering - a nice ripe Bartlett pear worked well, too, if Asian pears are not available.

By: Cheilita

Cheilita — Tue, 02 Sep 2008 16:35:00 +0000

i realize this post is from 2006 but i looked in the recipe index and it called me. I made it for lunch today and has totally turned the husband into a fennel fan. we used shitake mushrooms and threw in some herbs too. great recipe!

By: Harald Walker

Harald Walker — Tue, 23 Jan 2007 20:28:00 +0000

We replaced the Parmesan with Soy Cheese and were very pleased. It’s a great salad.

By: Anonymous

Anonymous — Wed, 20 Dec 2006 20:56:00 +0000

(Whipped this up for a potluck as well, a very warm bonfire one on Halloween. Didn’t have mushrooms, or pears either, so I left them out. Still yummy! peace — Lisa)

By: Gizzmit

Gizzmit — Sun, 26 Nov 2006 09:32:00 +0000

Great site, with wonderfull recipes! Thank you!

By: Molly

Molly — Wed, 15 Nov 2006 04:37:00 +0000

Aw, thank you, SaraB! I’m so glad that the bouchons and the fennel salad – even sans fennel! – were such hits in your kitchen. Cheers!