I should use fennel more often because it’s so crunchy, flavorful and versatile. But it just doesn’t pop up on my radar frequently. Note to self . . . . change that!
A bushel basket of fennel caught my eye at the Farmers’ Market last weekend. I thought about how to prepare it – grilled, roasted, pureed in a soup? Then I decided to make yet another salad. Even though Fall is here and it’s getting cold outside, I still crave salads. This salad has a very delicate flavor and smells heavenly (you know that to-die-for fragrant anise-y scent that fennel gives off!).
The double extra bonus is that this salad is very easy to make. Check out the simple batch of ingredients:
Think of this as an opportunity to fine tune your skills in thinly slicing veggies and you’ll breeze right through the prep. And consider making an extra batch of dressing while those fennel fronds are fresh – it will last weeks in the fridge.
Ingredients (serves 6 – 8)
2 fennel bulbs (thinly sliced – about 2 1/2 – 3 cups)
2 cans white kidney beans (rinsed and drained)
1 seedless cucumber (cut lengthwise and thinly sliced)
1/2 medium red onion (thinly sliced)
Dressing Ingredients (makes extra)
3 tablespoons finely chopped fennel fronds
3/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon sea salt
- Place dressing ingredients in a small bowl and whisk together.
- Place salad ingredients in a large mixing bowl. Pour as much dressing as you like over the top. Gently toss until well mixed. Store extra dressing in a tightly sealed jar and refrigerate.
- Serve chilled.