I used to avoid licorice-flavoured foods at all costs, but fresh fennel is more subtle than you would think. In fact, it has become one of my favourite vegetables in both fresh and cooked form. Dried fennel seeds, on the other hand, have yet to get on my good side.
This salad is so fresh, fragrant and cooling thanks to both the fennel and the herbs. I also included the fennel’s feathery green fronds
as they were practically begging to be used along with the other aromatics.
Use a mandoline to get nice thin slices or do it by hand like I did if you don’t mind imperfect pieces.
Recipe: Fresh fennel & herb salad
- 1 head fennel, bulb thinly sliced and fronds coarsely chopped
- Several generous sprigs mixed herbs, coarsely chopped (I used dill and cilantro. They went surprisingly well together!)
- Juice of 1/2 lemon
- 1-2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Crushed nuts for garnish (I used walnuts, but pine nuts would also be nice)
In a large bowl, combine the sliced fennel, herbs, fennel fronds, lemon juice and oil; toss to combine and season with salt and pepper. Transfer to a serving bowl (if using) and top with the walnuts. Serve immediately.