Mix up your salad routine with this fresh, crisp combination of fennel, apples, celery, arugula, nuts, and cheese that’s always a surprise hit!
As the first recipe with fennel on this site, I debated the details of this salad long and hard. Of course, some may be wondering: why did it take 14 years to finally share a recipe with fennel?
It would be a fair question. After all, I love vegetables and there are very few foods I will not eat—and most of the “will nots” are actually “cannots,” thanks to a few food allergies. (Much as I would love to share a scallop recipe, for example, it is one of several foods I became allergic to in my early twenties.)
For years, however, I avoided fennel and not because it would send me running for an EpiPen. I’d see the gorgeous bulbs with their feathery, dill-like fronds at the farmer’s market, and then dutifully purchase broccoli, Brussels sprouts, or any number of vegetables instead. My mind would simply recall fennel’s subtle anise flavor, which I feared would overpower a dish.
I’m a fan of second chances, however. Plus, I like to like things. Over the past few years, I found myself ordering fennel while out to eat. I took baby steps, opting for salads or sides that contained fennel, so the potentially offending slivers wouldn’t mar my entire meal if I wasn’t a fan.
Over time, however, I found fennel’s crisp texture and unique flavor became the very reason to order an entrée or salad that included it. I began buying the pretty green and white veggie at the market and actually looked forward to using it.
This is a good place to mention that I’m still not much of a licorice fan. If that’s you too, know that fennel’s anise-like flavor is mild—nothing like biting into black licorice—and its crispness is refreshing. You, too, may enjoy fennel someday soon!
What does fennel taste like?
Fennel has a subtle anise flavor with lightly sweet, herbal notes. It is milder than onion but has more flavor than celery. Fennel can be enjoyed both raw or cooked, in salads (like this crisp fennel salad), soups, stews, and pasta dishes. When roasted or sautéed, fennel’s flavor mellows, and it develops a hint of natural sweetness that balances out its slightly bitter taste.
What part of fennel can you eat?
You can pretty much eat the whole thing. The white bulb is most commonly sliced and enjoyed raw or cooked. I do, however, remove the small core. This can be done by halving the core and cutting a “V” shape into the base of both sides.
The stalks are fair game too, although they can be more fibrous and are generally better cooked.
The feathery fronds supply a fresh, herbal note. Many cooks use them as they would dill, and they make a pretty garnish.
What flavors pair well with fennel?
In this fennel salad recipe, I opted for apples, celery, arugula, nuts, and cheese (I include several worthy options for the latter two) and finished it with a simple, well-balanced apple cider vinaigrette.
On the main dish side of things, fennel pairs well with chicken, pork (including sausage), and fish. It’s also excellent with pears, pomegranate, and citrus, like orange and lemon. When roasted, fennel mingles well with other winter vegetables, from cauliflower and Brussels sprouts to broccoli and winter squashes.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Fennel Salad
Ingredients
For the salad:
- 3-4 cups baby arugula (3-4 ounces or 3-4 large handfuls)
- 1 small to medium apple (like Honeycrisp, Pink Lady, Fuij, or Gold Rush)
- 1 fennel bulb, core removed and thinly sliced
- 1 cup celery, thinly sliced
- ½ cup toasted walnuts, pecans, pistachios, or Spiced Pecans, roughly chopped
- 2 ounces (~ ½ cup) roughly chopped Parmesan Reggiano (may substitute Pecorino Romano, sharp cheddar, Gruyere, or Manchego)
- Optional: 2 tablespoons fennel fronds chopped; could also add chopped avocado, some dried cranberries, and/or pomegranate seeds
For the vinaigrette:
- ¼ cup (60ml) apple cider vinegar
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 1 tablespoon (20g) honey
- 1 tablespoon (15g) Dijon mustard
- ⅓ cup (75ml) extra-virgin olive oil or avocado oil
- ¾ teaspoon kosher salt and several hearty grinds of the pepper mill
Instructions
- For the vinaigrette: Combine all the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking helps to emulsify the dressing.) Yield: ¾ cup (enough for several salads; will keep for several weeks in the fridge and is delicious on a variety of other salads as well)
- For the salad: Place the arugula, apples, fennel, celery, nuts, and cheese in a large bowl. Drizzle some of the vinaigrette overtop. I start with 3-4 tablespoons and then toss—I like a light but even coating, and you can always add more. Sprinkle with fennel fronds and any optional add-ins, as desired, and enjoy.
- Storage: Leftovers of this salad hold up well for a day or two. (Depending on how fresh the arugula is, it may wilt a little but still tastes good.) I often eat leftovers for lunch the next day, sometimes stirring in half a small can of wild salmon or some leftover chicken. An extra sprinkle of crunchy nuts is nice too.
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