The perfect fennel recipe for fennel salad

This fennel salad recipe is perfect with crumbled fennel, lemon dressing, nut dressing, briny, briny olives, and parmigiano-reggiano cheese.

When we tasted this broken fennel salad for the first time, our reaction was immediate: wow! It’s tangy, slightly salty, tangy, and sweet enough that it’s hard not to stop at one serving.

If you already like fennel, this is a must do. And if you’re on the phone, this can be a convincing recipe. I won’t go so far as to say it will change your life, but I think you’ll be thinking about it long after the bowl is empty. For more, try this arugula fennel salad with orange.

Essential ingredients

• Fennel: Choose fennel bulbs that are very white with pale green tops. They should feel firm and heavy for their size, with no brown or soft spots. In this recipe, we use the bulb (bottom part) and the green tops. You can save the logs for Homemade Veggie Broth or Chicken Stock.
• Lemon Vinaigrette: Inspired by this lemon trigrette, you’ll combine fresh lemon juice, dijon mustard, honey, salt, pepper and olive oil.
• Shallot: To add a little bite to the salad, I add a little soft withet (half a small withet does the trick). Slicing another bite of green onion
• Pine nuts: This adds a little crunch and buttery flavor. I love them, but if you can’t find them or they’re too expensive, add sunflower seeds, pepitas, sliced ​​almonds, or sliced ​​cashews.
• Parmesan: I love Parmigiano-Reggiano and beat it in a salad. Pecorino-Romano would be good, too. Crumbled feta or creamy goat cheese may be different, but it’s really lovely in this salad.
• Olives: Choose green olives, such as Castelvetrano. Kalamata Olives will be briny / great oil in this salad.

Get the full recipe with the measurements below.

How to make my favorite fennel salad

Tip 1: Make the vinaigrette. At the bottom of a large bowl, whisk together the ingredients for the lemon dressing (lemon juice, lemon zest, dijon mustard, honey, salt, salt, olive oil). After that, add the small cut checks. Set the dish aside for 5 to 10 minutes to allow the sothets to soften and soften a little (the lemon juice bone down its sharp onion taste).

TIP 2: Cook the fennel. Fennel can look funny if you are not used to cooking it. Most of the time, you will buy fennel bulbs with long stems attached. Here’s what you need to make this salad:

1. Cut Smalks from each bulb.
2. Pull out about 2 tablespoons of green, feaths fronds and keep them. Discard the stalks or keep them in the broth.
3. Cut off the hard bottoms, which are brown in color of the bulb.
4. Stand each bulb upright and insert it in half from top to bottom.
5. Use a pie knife to remove the tough core by cutting a small triangle around it.
6. Using a mandoline, thinly slice the fennel crosswise (about ⅛-inch).

Tip 3: Putting the salad together. Toss everything in a bowl with vinaigrette and sowlots (chopped fennel, toasted poine nuts, parmesan and chopped olives). Then use a couple to give a really good throw. You can serve it right away, but the fennel takes on a more subtle tone by resting in the fridge.

Working on Proposals

This salad works any time you want something fresh and light on the side. I like it best with Chicken Milanese or Pork Milanese. It’s amazing next to pan-roasted chicken, baked salmon, and fish and works well as a pulled pork slall or even traditional (not traditional, obviously, but tough).

This works great as a salad for Thanksgiving or the holidays! I like it next to boiled turkey.

Many salad recipes