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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
- 1 fennel bulb, washed, end and core removed, thinly sliced
- 1/2 cup chopped walnut pieces
- 1 lemon, juiced
- zest of 1 lemon
- 1/3 cup extra virgin olive oil
- sea salt to taste
- 1/4 cup finely chopped marjoram or oregano
- 1.5 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