Before I moved to Italy I had fennel three or four times in my life. Fennel wasn’t something I’d stumble upon at my local Trader Joes or Ralph’s. In 2015 when I came to Italy for my feature dance tour I was served a shaved fennel salad as a starter. I couldn’t speak let alone read Italian yet, but there was a photo of “finocchio” or fennel on the menu and I though” Hey why not”! I’m glad I did and I’ve been hooked on fennel ever since. It’s indigenous to the Mediterranean and I think more common in European cuisine so that explains why it wasn’t on my plate back in Los Angeles but now it’s one of my favorite go to salads. I would like to share with you how to make a shaved fennel salad thats super easy and tasty! It’s still warm here in Northern Italy so when it turns cooler in the winter time I usually roast fennel and it’s natural anise flavor is amplified . It pairs wonderfully with citrus fruits like orange or grapefruit and a salty cheese like feta (my preference) then topped with pine nuts or pumpkin seeds for some crunch. I used pomegranate for a change and I really like it. The salad comes together fast but letting it marinate in the fridge for a few hours allows the acid in the dressing to soften the crunchy fennel and the flavors to blend together . Let me know if you make it and enjoy! XO Tera
Ingredients for Fennel Salad
Two Fennel bulbs
One Pomegranate (or two oranges or grapefruit )
Feta cheese
One lemon (fresh not bottled lemon juice)
Dijon mustard – Honey Dijon mustard wors too!
Olive oil
Honey
Salt and pepper
Pumpkin seeds or pine nuts for topping
Not pictured but an Avocado is a fantastic addition as well!!
How to make Fresh Fennel Salad with dressing
Prepare the honey mustard salad dressing first . This is what the fennel and fruits will marinate in for a few hours. I use this honey mustard dressing on most of my salads
2 tablespoons dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (or apple cider vinegar if you don’t have lemon )
1 tablespoon of honey (if using honey mustard then omit the honey )
1/4 teaspoon of salt and pepper.
1.Whisk or blend all of your dressing ingredients in your salad bowl
2. Slice your fennel thinly using either a knife or a mandoline slicer. If you don’t know how to slice fennel let Martha Stewart show you like she showed me ! https://youtu.be/1XaV8OV3oI0?si=IXHc4AeuvIqeeNJq
3. Prepare your pomegranate or slice oranges and grapefruit without their skins into segments like this https://youtu.be/152sZmDNqnY?si=511geHJxDOEa0q2z
4. Toss the fennel and fruits and coat them in the dressing and let it marinate in the fridge for 2-3 hours. I’ve prepared this in the morning and by dinner time it was still crunchy and tasty .
5. Take the fennel salad out of the fridge fifteen minutes prior to serving and crumble in feta cheese, sliced avocado (optional but elevates!) and top with toasted pine nuts or pumpkin seeds. I toast them in a warm pan with salt and the warm crunch combined with the crunchy fennel , salty feta, and sweet burst of citrus or pomegranate makes this easily one of my favorite salads !
