Fennel Salad

I love fennel with its mild taste, soft and crunchy texture and pale color that can be mixed with other more colorful vegetables like red bell pepper, carrots or something else.

Ingredients

  • 3 medium fennel bulbs, cored and thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ lemon juice
  • ½ tsp. lemon zest
  • 1 small garlic clove, grated
  • 1 tbsp. white balsamic vinegar
  • 3 tbsp. high quality extra-virgin olive oil
  • Salt, pepper

Directions

  • Cut the fennel bulb in quarters, remove the thick core from the middle and slice them very thinly using knife or mandolin, which always scares me, so I prefer to use knife. Place in the bowl.
  • Thinly slice red bell pepper and place in the same bowl with fennel.
  • In a small bowl make the marinade with lemon zest, juice, balsamic vinegar, olive oil and garlic, season with salt and pepper, whisk and pour over the fennel and bell pepper.
  • Stir and garnish with green parts of fennel.

 

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Recipe Name
Fennel Salad
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