Pickle & Preserve

Quinoa and Farro Salad with Pickled Fennel

June 23, 2014
3 Ratings
  • Serves 6 to 8 as a side dish
What You'll Need
  • For the Pickled Fennel:
  • 1 medium fennel bulb, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks
  • 1 hot dried chili (optional)
  • 2 sprigs dill
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • For the Salad:
  • 1 1/2 cups cooked and cooled farro
  • 1 1/2 cups cooked and cooled quinoa
  • 3 tablespoons olive oil
  • 1/2 cup finely (1/4-inch) chopped pickled fennel
  • 1 tablespoon fennel pickling liquid
  • Salt and freshly ground black pepper to taste
  • 1/4 cup roughly chopped dill leaves (or half dill, half fennel fronds if you saved them)
  1. For the Pickled Fennel:
  2. Put the fennel in a 1-quart jar. Add the chili (if using), dill, mustard and fennel seeds.
  3. In a small saucepan, combine the sugar, salt, vinegar and water. Bring to a boil over high heat and then pour into the jar with the fennel. Screw on the lid and refrigerate and serve once cool. The pickled fennel will keep in the fridge for at least 2 weeks.
  1. For the Salad:
  2. In a serving bowl, combine all of the ingredients and fold gently to combine. Taste and add more salt and pepper, pickling juices or olive oil if you'd like. Serve right away or let the salad sit at room temperature for up to an hour before serving. It will also keep in the fridge for a couple of days.

See what other Food52ers are saying.

  • Maddie Mayjack
    Maddie Mayjack
  • LittleMissMuffin
  • Eat This My Friend | Jade O'Donahoo
    Eat This My Friend | Jade O'Donahoo
  • Jeannie'sgoodhomecooking
  • The Pontificator
    The Pontificator

10 Reviews

ghainskom March 6, 2017
When taking the pickling liquid, make sure to also take some of the fennel seeds. They bring it to the next level.
jc March 31, 2016
i'm not a fan of fennel, what can i add to substitute it?
Maddie M. January 29, 2015
This is pretty much the most amazing grain salad in the world. I've made it four times now, and every time I have to exert extreme effort not to sit down with the mixing bowl and devour it all. Cannot recommend this enough.

(Also, I skip the chili because I think the flavor is perfectly balanced without it.)
LittleMissMuffin January 26, 2015
Did your daughter eat it with the chili ?
valerie June 30, 2014
i made just the pickled fennel and put it on a 'fast food' hamburger. and then i ate some just by itself. it is addicting just like the fennel orange mostardo. however, i have to say that the apple cider vinegar was a bit too prevalent for my taste. it may have been the absence of the chili pepper. will try a different taste next time. but divine anyway. can't wait to go home and eat the rest!
Alex S. June 27, 2014
Robin June 27, 2014
Had this for dinner last night…and lunch today…and a snack later on… So, so good! This one's a keeper.
Eat T. June 27, 2014
This looks delicious! Can't wait to give it a try. X
I made this today. We loved it. My mom swooned!
Already looking forward to leftovers tomorrow.
The P. June 25, 2014
I am definitely going to try this!