A lovely young man joined us for dinner the other night. Half-way through the meal he pulled a tiny foil-wrapped parcel out of his pocket and handed it over to me. I proceeded to unwrap one of the most unconventional and original 'thank you' gifts I have ever received: Turkish lemon salt. Also known as citric acid, "lemon salt" isn't really salt at all, but a weak organic acid in crystal form used as a natural preservative and to add a sour taste to food and drinks. A quick lick convinced me of its potency and inspired the salad below.
Serves 4 - 6
Ingredients
1 fennel bulb, finely shaven
For the dressing
grated zest of 1 lemon
1/2 Tbsp lemon juice
1/8 tsp ground "lemon salt", optional
1/2 tsp sumac
large pinch of unrefined sugar or xylitol
small bunch of dill, chopped
1 1/2 Tbsp cold-pressed lemon or plain olive oil
Method
1. Place all the ingredients for the dressing in a jar, screw on the lid tightly and shake well.
2. Taste the dressing - if you are happy that you have achieved the perfect balance between sweet and sour, pour it over the shaven fennel and toss.
3. Serve with fresh grilled fish.
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