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Fennel Salad Recipe

Fennel Salad Recipe



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Photo by Judith Hausman

A twist on the Waldorf salad makes for a great winter refresher.

I turn to root vegetables and brassicas when the weather gets colder but the hearty, earthy food of winter also needs counterpoint. I was looking for a bracing salad to refresh us over the holidays and noticed the array of light green in my vegetable drawers.

Quick as a wink, I fed the fennel (anise), celery and green apple through the slicing blade of my food processor. Then, I spritzed them all with the juice of a lime and sprinkled on some walnuts and some salt. Done. This stripped-down cousin of the Waldorf salad was crunchy, slightly acid and, like a holiday hipster, fashionably pale-green, just the somewhat-seasonal appetizer I needed.

Don’t stop there if you want a luncheon dish. The mix is a terrific base for classic chicken or crab-meat salad or for a simple disk of goat cheese. Chopped dill, cilantro or parsley are possible herbal garnishes, especially if the fennel you buy has been shorn of its ferny fronds.

Fennel Salad

Serves 6 as an appetizer

  • 1 medium fennel bulb, including fronds
  • 2-3 celery stalks
  • 1 large green or yellow apple (such as Pippin, Mutsu or granny Smith)
  • 1 lime
  • salt, to taste
  • 3 tablespoons chopped walnuts

Using the slicing blade of a food processor, slice the first three ingredients thinly. Toss them with the juice of the lime and salt, to taste. Sprinkle with walnuts.

Tags anise, apple, celery, fennel, Hungry Locavore, Judith Hausman, locavore, salad recipe, waldorf salad


Watch the video: Dilled Fennel and Cucumber Salad. Volunteer Gardener (August 2022).