Fennel and zucchini salad with preserved lemon dressing

Every so often, the team will put their heads together and brainstorm recipe ideas. Gitai, listening intently while tapping away at his computer, will let out the occasional murmur of agreement, sigh of disapproval, or chip in with his suggestions. We often joke that fennel salad is Gitai’s signature go-to, his love of raw vegetables so very compelling. This salad is dedicated wholeheartedly to Gitai, who has contributed plenty of inspired ideas to the recipes developed at the OTK. Serve this on a hot summer’s day, alongside a summery spread and a chilled glass of wine. You can make the dressing well in advance, but don’t mix everything together until just before serving; it releases water as it sits.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the dressing by putting the preserved lemon, shallot, garlic, and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl.

Step 2

2. Put all the herbs, 4 tablespoons of oil, and a pinch each of salt and pepper into the food processor and pulse to finely chop.

Step 3

3. Add the fennel, zucchini, lemon juice, ⅔ teaspoon of salt, and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well.

Step 4

4. Transfer half the salad to a large plate, and spoon half the dressing and half the fennel seeds and pink peppercorns over the top. Repeat once more, drizzle with the last 1 tablespoon of oil, and serve right away.