Kid approved fennel salad

Even though we have a few tired and true ways that we like our fennel, I am always looking for something else to do with it each year when it makes its appearance in our share.  As I was looking through several cookbooks, I kept finding a similar recipe for fennel with a lemony dressing.  I chose one that used only ingredients I had on hand, always a bonus in my book.  My husband and I really liked it, most of the kids thought it was fine, but my 4 year old had three helpings!

Here’s the recipe for Fennel Salad from the Nourishing Traditions cookbook.

Fennel Salad

6-8 medium fennel bulbs I just used the one huge bulb that came in my share

3/4 c lemon pepper dressing (recipe follows)

6 oz good quality Parmesan cheese

Remove outer leaves of fennel, slice very thinly (I used my mandolin) and cut slices into quarters.  Snip 2 Tablespoons fennel leaves into a bowl.  Mix with the fennel slices and dressing.  Arrange on 6 plates and top each salad with shavings of Parmesan cheese, cut with a cheese slicer.

Lemon Pepper Dressing

2 Tablespoons fresh lemon juice

1 Tablespoon raw wine vinegar

1/4 teaspoon sea salt

1/2 teaspoon cracked pepper

dash stevia powder

1 whole clove garlic, mashed

1/2 cup extra virgin olive oil

1 Tablespoon expeller-expressed flax oil This is to add extra omega 3’s.  If you don’t have flax oil, just use a little more olive oil.

posted by Noelle @ In The Kitchen with Another Mama


One response to “Kid approved fennel salad

  1. Hi Found another Fennel salad recipe which I have not tried but looks good! I suspect it has that sweet/salty thing going on which is always a winner for me. This came from the Real age site.
    Mixed Lettuce, Fennel, and Orange Salad with Black Olive Vinaigrette

    • 1 tablespoon(s) red-wine vinegar
    • 1 tablespoon(s) lemon juice
    • 1 teaspoon(s) Dijon mustard
    • 2 clove(s) garlic, minced
    • 1/8 teaspoon(s) salt, or to taste
    • Freshly ground pepper, to taste
    • 1/4 cup(s) extra-virgin olive oil
    • 1/2 cup(s) Kalamata olives, pitted and coarsely chopped
    • 1 tablespoon(s) chopped fresh parsley
    • 3 medium navel or Valencia oranges
    • 10 cup(s) mixed lettuces, such as chicory, radicchio, and lettuce
    • 2 head(s) Belgian endive, sliced
    • 2 bulb(s) fennel, trimmed and sliced
    Directions Serves: 8 Total time:30 minutes

    1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt, and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
    2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
    3. Just before serving, combine lettuces, endive, fennel, and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
    Nutritional Information
    (per serving)
    Calories 167
    Total Fat 10g
    Saturated Fat 1g
    Cholesterol 0
    Sodium 274mg
    Total Carbohydrate 18g
    Dietary Fiber —
    Sugars —
    Protein 4g
    Calcium 0

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