Fennel Salad

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My Fennel Salad will turn skeptics into fennel lovers! There is so much to love about this vegetable: it’s fresh, sweet, deep aroma, which smells like licorice; it’s crunchy, crisp texture; and it’s digestive benefits. When sliced thinly and properly seasoned, as in this salad, fresh fennel is positively irresistible. This refreshing salad is made with just a handful of pantry ingredients, plus fresh sweet cherries to bring a little sweetness and balance.

Table of Contents

Nothing goes to waste when I cook fennel: the leaves, also called fronds, are similar to dill, and I use them as a garnish. The outer shell of the vegetable gets a good scrub and is perfectly edible. The tough, hard, round base of the fennel gets trimmed off and can be used in soup stock, composted, or given to pets.

I know many people are intimidated by fennel, or just not yet fans. I was introduced to fennel by Steve and his Italian family. In Italy, fennel is known as finocchio and is a popular vegetable. It adds so much brightness and freshness to a meal, especially alongside oily fish or fatty meat.

The key to this fennel salad is to make the slices as thin as possible, using a sharp knife and a steady hand or a mandolin. If you’re not ready to eat a salad entirely composed of fennel, I recommend a lettuce salad with thinly sliced fennel as a topping; arugula, chicories, and butter lettuce all complement fennel nicely. Soon you will develop a taste for fennel and be as obsessed with this wonderful vegetable as I am!

Fennel Salad

My Fennel Salad will turn skeptics into fennel lovers! There is so much to love about this vegetable: it’s fresh, sweet, deep aroma, which smells like licorice; it’s crunchy, crisp texture; and it’s digestive benefits.
No ratings yet
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes

Ingredients 

  • ½ large fennel bulb
  • salt, to taste
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • drizzle of balsamic glaze
  • pitted cherries, orange slices, or any fruit you like

Instructions 

  • Scrub and wash the fennel really well. Pat it dry. Cut a little bit off the tough, round bottom end and compost.
  • Cut then fennel into thin slices. It's easiest to slice if you cut the bulb in half and place it flat side down on a cutting board.
  • Arrange the fennel onto a plate, add a sprinkle of salt, lemon juice, olive oil, and a drizzle of your favorite balsamic glaze. Add pitted cherries or orange slices for sweetness and enjoy!

Notes

If you are just getting acquainted with fennel I suggest you mix it with salad greens of choice (such as arugula, butter lettuce, or whatever you love) to get used to the taste and add more gradually. 
Fruit, such as fresh cherries, blood oranges, tangerines, and oranges, compliment fennel extremely well. 
If you want a milder taste, you can also grill fennel on the BBQ and serve it grilled with salt, olive oil and lemon juice. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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