Fennel salad
Fennel is such a plant whose every part can be used for cooking. Its bulbs are used for salads, baked and grilled, its fruit for seasoning sauces, meats and vegetables, whereas its leaves for dressings and as a seasoning for roasted vegetables and fish.
Today’s recipe uses fresh fennel bulbs. Fennel combines wonderfully with citrus fruits, so in addition to apple I also added orange. I seasoned the salad with a little olive oil and apple cider vinegar.
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Ingredients for fennel salad.
- 250 g fennel
- 200 g peeled orange
- 2 green onions
- 200 g apple (1 big)
- 1/2 teaspoon salt
- a pinch of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar
How to make fennel salad.
Dice the fennel very finely, preferably with a shredder. Dice the apple and remove the white skin from the orange particles. Finely chop the green onion. Combine the chopped fennel, onion, orange and apple in a bowl. Season with salt, sprinkle with pepper, add olive oil and vinegar and mix thoroughly. Store the salad in the fridge.
Good to know when making fennel salad.
In this salad, I used an unpeeled apple. You can, of course peel it if that’s how you prefer it.
When peeling the orange, try to remove as much of the white skin as possible. That skin has a bit bitter taste and too much of it could spoil the taste of the salad.
Do you like dishes with orange? If so, try our recipe for Chocolate and orange mousse.
