Fennel Salad with Lime Vinaigrette

I love coming up with recipes out of the blue that I want to repeat, especially when they are simple and delicious. This one was a really pleasant surprise. I’ve never had much of a taste for fennel (or so I thought). The licorice flavor always put me off, but to be fair I’ve never really used it much since my mother didn’t care for it. But my veggie recipe challenge is forcing me to get creative, which is actually pretty great!

So when I got this fennel bulb from the grocery store I really didn’t have any idea what to do with it. Cook it, eat it raw? Batter it and fry it in Earth Balance and hope it tastes good enough to choke down? I decided to go all out and have it raw in a salad. So after a bit of hemming and hawwing I decided on a few ingredients and the end result really surprised me.

The lime vinaigrette gave it such a nice light citrusy zing with the pop of jalapeno and the sweet agave. The balance of it was lovely. And the juicy crunch of the green apple and radish was divine. But the fennel was what amazed me most: crunchy, fragrant and delicious, with just a hint of licorice that wasn’t overpowering. I honestly can’t believe I’ve never experimented with it before. This changes everything!

Fennel Apple Salad

Fennel Salad with

Lime Vinaigrette

  • 2 bulbs fennel, washed and thinly sliced
  • 1 green apple, washed and sliced into thin circles
  • 4 red radish, thinly sliced
  • juice of 1 lime
  • 1 Tbs agave nectar
  • 1 Tbs jalapeño-infused olive oil (or 1 Tbs olive oil with 1 tsp finely chopped fresh jalapeño)
  • fresh ground black pepper, to taste

In a large mixing bowl, combine the fennel, apple and radish slices.

In a small bowl, mix together lime, agave nectar and olive oil to make the dressing. Toss the fennel mixture with the vinaigrette and sprinkle with fresh ground black pepper if desired. Serve.

Fennel Salad with Lime-Jalapeno Vinaigrette

That’s it! How simple is that?

Vegan Fennel Salad

Fennel Salad with Lime Vinaigrette

Since I’m pretty new to fennel, do any of you have any great recipes that you use this wonderful vegetable in? I’d love to get some more ideas now that I’ve discovered another favorite. And please let me know how you like the salad if you decide to try it!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first 10 days, here are the recipes:

Printable version:

Fennel Salad with Lime Vinaigrette
 
Author:
Serves: 2-4
Ingredients
  • 2 bulbs fennel, washed and thinly sliced
  • 1 green apple, washed and sliced into thin circles
  • 4 red radish, thinly sliced
  • juice of 1 lime
  • 1 Tbs agave nectar
  • 1 Tbs jalapeño-infused olive oil (or 1 Tbs olive oil with 1 tsp finely chopped fresh jalapeño)
  • fresh ground black pepper, to taste
Instructions
  1. In a large mixing bowl, combine the fennel, apple and radish slices.
  2. In a small bowl, mix together lime, agave nectar and olive oil to make the dressing. Toss the fennel mixture with the vinaigrette and sprinkle with fresh ground black pepper if desired. Serve.

 

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