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Yotam Ottolenghi's Seafood, Fennel, and Lime Salad

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This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.

Seafood, Fennel, and Lime Salad on Food52

You can almost smell the Mediterranean in this salad, with its fresh seafood, herbs, garlic, and sumac. The best way to serve it is as part of a mezze selection, with rustic white bread to soak up the juices.

More: Find the right wines to pair with your mezze selection.

Seafood, Fennel, and Lime Salad

Serves 4

small fennel bulbs
1/2 red onion, very thinly sliced
Grated zest and juice of 1 lime
cloves garlic, crushed
tablespoons chopped dill
tablespoons chopped flat-leaf parsley
mild chile, seeded and finely chopped
tablespoons olive oil
tiger prawns
12 ounces cleaned baby squid
tablespoon sumac
tablespoons chopped cilantro
Coarse sea salt
Pomegranate seeds for garnish (optional)

See the full recipe (and save and print it) here.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Photography credit: Richard Learoyd © 2013

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Tags: Middle Eastern, Salad, Guest Editors