Arapsaçı Salatası — Wild Fennel Greens

Arapsaçı is wild fennel, prized in Aegean markets for its anise-like perfume. As a salad, the tender greens need only a bright dressing.

Serves 4 | Prep 20 minutes | Cook 10 minutes

INGREDIENTS

• 600 g arapsaçı or tender wild fennel greens

• 1 garlic clove, crushed

• Juice of 1 lemon

• 60 ml extra-virgin olive oil

• Salt to taste

METHOD

1. Pick through the greens carefully, discarding tough lower stalks. Wash in several changes of water.

2. Boil in ample water for 8–10 minutes, until the stems are tender but the greens remain fragrant.

3. Drain and cool. Cut only very long stems into manageable lengths.

4. Whisk garlic, lemon, olive oil, and salt; dress the greens and rest for 15 minutes.

AUTHENTICITY NOTE

Arapsaçı is wild fennel, not ordinary dill. Its distinctive perfume should lead the dish, so the classic salad treatment is intentionally spare.