I am a big believer in wasting as little food as possible. This salsa honours that belief and uses fennel greens and cilantro stems to make a bright and herbacious salsa. It pains me to see people throwing these things out because they are packed with flavour! I save fennel greens to chop up and toss into salad, blitz into soups, and shred into salsa. If you don’t have access to cilantro, other herbs can work in its place, just keep in mind what you’re serving the salsa with for flavour pairing (mint and fennel for lamb, parsley and fennel for chicken, etc). I like to use this to top off biscuit sandwiches, garnish meat, or to stir into a dressing for a salad. If you want to add some kick to your salsa, add in a jalapeno or 1 tsp of chili flakes.
Time: 10 min
- the greens from one fennel (about 125 g)
- 40g cilantro stems (about one bunch)
- 6 garlic cloves, smashed
- the juice and zest of a large lemon
- 50g extra virgin olive oil
- apple cider vinegar to taste
- salt to taste
1. Pulse the cilantro, fennel greens, and garlic in a food processor for 30 seconds.
2. Drizzle in the olive oil and lemon juice/zest and blitz until incorporated.
3. Add salt and apple cider vinegar to taste (2 tbsp of ACV is a good starting point).