If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a lovely, easy and refreshing salad that is great anytime of year. This is a chopped salad that is crunchy and satisfying and pairs well with meat, pasta, chicken or fish. People who "hate fennel" love this! Fennel stores well and is a traditional aid to digestion. My favorite way to enjoy this is outside, after a long day of work, accompanied by a chilled glass of Falanghina del Sannio, a white wine from Campania, near my husband's ancestral home. —sandy peccerillo
fennel bulb, washed, end and core removed, thinly sliced
cup chopped walnut pieces
zest of 1 lemon
cup extra virgin olive oil
sea salt to taste
cup finely chopped marjoram or oregano
tablespoons grainy dijon mustard
freshly ground black pepper to taste
- I cut the fennel bulb into quarters, lengthwise, after removing the stem and the core, then use a knife or mandolin crosswise to make slices about 1/8" or less thick. Put into a bowl and add the walnuts.
- Make the dressing. In a small bowl or pitcher start with the mustard, add the lemon juice and blend with a fork or whisk. Add the olive oil in a slow stream while whisking till emulsified. Add to fennel/walnut mix and toss until coated. Sprinkle on freshly ground black pepper to taste, salt, marjoram and lemon zest, toss lightly and serve.
- Thinly sliced celery makes a wonderful addition to this salad.
- You can also add thinly sliced button or cremoni mushrooms for variety, or discs of thinly sliced radishes.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad