Easy Fennel Salad Recipe (vegan, gluten-free)
by Nancy Hanson
Fennel is one of the items we get the most questions about during the CSA share pickup. It is an aromatic and flavorful herb in the carrot family and tastes somewhat like a milder and sweeter version of anise. Fennel is popular throughout the world, particularly in Indian and Middle Eastern cuisines, and can be grilled, sauteed, braised, stewed, or eaten raw. It is also often used in soups or fish sauces. Fennel also makes a fresh and unusual salad ingredient, which is how it is used here.
Prep time: 5 minutes
Wait time: 1/2 hour (optional)
Serves 1 or 2
Note: If you don’t like olives or oranges, or just want to try a variation on this recipe, swap them out for walnuts and thinly sliced apples. In this case, you can also substitute apple cider vinegar for the red wine vinegar if you would like.
1 large fennel bulb and fronds
1 whole orange
12-15 whole black Greek olives
3 tbs olive oil
1 1/2 tbs red wine vinegar
Salt and pepper to taste
Remove the core from the base of the bulb.
Slice the fennel bulb very thinly. (If you have a mandoline, use that.)
Chop some of the fronds from the tip of the bulb. Toss with the thin bulb slices.
Peel and segment the orange. Add it to the fennel.
Add the olives.
Toss with olive oil, vinegar, salt, and pepper .
Cover and refrigerate for 1/2 hour before serving.