Fresh recipes for fennel salads in 6 different variations. Get inspired!

Try our luxurious fennel salad recipes that you will love!

Do you have any experience with this super carnivorous vegetable?

Does not matter!

We also give you tips on how to choose it correctly in the store and how to prepare it.

Fennel salad with grapes, pistachios and mint

A fresh appetizer or a tasty side dish that will impress your friends and family. The unusual combination of flavors and textures works really well – sweet roasted grapes, fragrant fennel and crunchy pistachios complement beautifully with the mustard dressing. All this done in just 20 minutes!

Ingredients

• 400 g of red grapes
• 3 tablespoons of extra virgin olive oil
• 2 teaspoons cumin
• 1 tablespoon Dijon mustard
• juice of ½ lemon
• 3 fennel seeds, finely chopped
• 85 g of watercress
• 15 g fresh mint, finely chopped
• 60 g of pistachios, roughly chopped

Method

1. Preheat the oven on gas to 220°C.
2. Put the grapes, 1 tablespoon of the oil and half the cumin on the baking sheet and toss.
3. Bake for 12-15 minutes until the grapes burst.
4. Remove from the oven and set aside to cool, reserving the juices from the tin.
5. For the topping, put 2 tablespoons of the reserved juice from the tray into a bowl.
6. Add the mustard, lemon juice, remaining oil and cumin.
7. Whisk well to combine.
8. In a large bowl, combine the fennel, watercress and mint.
9. Turn out onto a serving plate, sprinkle with roasted grapes and pistachios.
10. Drizzle with dressing just before serving.

Chicken salad with fennel and oranges

Quick and lively food that will be included in your menu and you will enjoy preparing it over and over again. Serve with whole wheat bread, tortilla or rice.

Ingredients

• 1 fennel fruit, halved and thinly sliced
• 3 oranges, peeled and chopped
• 1 small red onion, chopped
• 3 tablespoons of olive oil
• 2 tablespoons chopped fresh dill or 1 teaspoon dried
• 500 g boneless chicken breasts or thighs
• 1 teaspoon of salt
• ½ teaspoon pepper

Method

1. Prepare the grill and place the grate 10 cm from the heat source.
2. Combine the fennel, oranges, onion, 2 tablespoons olive oil, dill, and half the salt and pepper in a medium bowl.
3. Let marinate, stirring once or twice while you grill the chicken.
4. Brush chicken with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper.
5. When the grill is hot, place the chicken pieces directly on the grate and grill until the chicken is browned, 3-5 minutes per side for breasts, five minutes more for thighs.
6. Taste the salad and add seasoning.
7. Cut the chicken into pieces and serve them on a big spoonful of salad or just mix everything together.

Fennel and radish salad

A simple recipe from fresh ingredients will bring a lot of color and freshness to your table. In addition, it is low in fat and gluten-free.

Ingredients

• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of lemon juice
• 1/4 teaspoon of powdered sugar
• 1 cucumber, peeled into ribbons
• 1 bunch radishes, thinly sliced
• 1 small fennel, thinly sliced
• 1 oak leaf lettuce, torn
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley leaves

Method

1. Put the oil, lemon juice and sugar in a large bowl.
2. Stir until the sugar dissolves.
3. Season with salt and pepper.
4. Add the cucumber, radishes and fennel.
5. Mix it up.
6. Set aside for 5 minutes.
7. Add the salad to the mixture and toss.
8. Sprinkle with mint and parsley.
9. Serve.

A simple salad with carrots and fennel

This stunning carrot, fennel, pistachio and delectable dressing salad is the perfect side dish that everyone around you will love!

Ingredients

• 3 large carrots
• 1 fennel, without stems and leaves
• 1/4 cup chopped pistachios
• fennel leaves – for decoration

For the topping:

• juice of 1/2 lemon
• 2 tablespoons of olive oil
• 1 clove of garlic, pressed
• 1/4 teaspoon mustard – optional
• 1/8 teaspoon sea salt – or more to taste

Method

1. Cut the ends off the carrots and peel the outer layer.
2. Then use a vegetable peeler to create thin shavings.
3. Prepare the fennel by removing the stems and any discolored outer parts.
4. Using a vegetable peeler, shred the fennel until you reach the center.
5. When you get to the point where the fennel is difficult to peel, thinly slice the rest.
6. Be sure to remove and discard the fennel core.
7. Combine vegetable shavings and pistachios in a large bowl.
8. In a small bowl, mix the ingredients for the dressing and pour it over the vegetables and nuts.
9. Stir until everything is well coated.
10. Garnish with chopped fennel leaves before serving.

Apple-fennel salad

A light and spicy salad with fennel, finely chopped apples, celery stalks and walnuts, topped with Parmesan cheese, is the perfect non-traditional side dish that will earn its place of honor on your table.

Ingredients

• 3 tablespoons freshly squeezed lemon juice (plus more to taste)
• 1/4 cup extra virgin olive oil
• fine sea salt and freshly ground black pepper
• 1 fennel, thinly sliced
• 3 Granny Smith apples, halved, cored and thinly sliced
• 3 stalks of celery, thinly sliced
• 1/2 cup toasted honey walnuts, coarsely chopped
• 1/4 cup grated Parmesan

Method

1. Add freshly squeezed lemon juice and extra virgin olive oil to the mason jar.
2. Salt and pepper to taste.
3. Replace the cap and shake well.
4. Season with salt, pepper or lemon as needed.
5. Use a vegetable slicer to thinly slice the fennel.
6. Cut the apples in half and then in half again.
7. Remove the cores and then use a vegetable slicer to finely slice all the apples.
8. Finely chop the celeriac with a vegetable slicer.
9. Add the fennel, apple and celery stalks to a large bowl.
10. Gently toss the salad with the dressing.
11. Just before serving, add the toasted walnuts and grated parmesan cheese.
12. Enjoy it!

Salad with fennel and oranges

Gather around the table and make this great Italian salad that is wonderful to share with friends and family.

Ingredients

• 1 baby fennel, trimmed, leaves aside
• 60 g of mixed salad leaves
• 3 medium oranges, peeled and cut into pieces
• flakes of salt, to taste

For the topping:

• 1 tablespoon of white wine vinegar
• 1 tablespoon of orange juice
• 2 tablespoons of olive oil

Method

1. Prepare the topping.
2. Place the vinegar, orange juice and oil in a screw-top jar.
3. Season with salt and pepper.
4. Thinly slice the fennel and place in a bowl.
5. Add salad mix, oranges and dressing.
6. Mix it up.
7. Sprinkle with reserved fennel leaves.
8. Serve!

Tips on how to choose and prepare fennel correctly

Fennel is a great vegetable that goes perfectly in salads. But before you can eat it, you have to cut it. We bring you instructions on how to play with fennel .

If you’re buying fennel at the store, choose one that’s heavy for its size and has tightly packed layers . The stems should be firm, not rubbery, and should not flop. Avoid fennel with loose outer layers or those that look bruised or split.

Fennel is sold both with and without stems. It is better to buy fennel with stems, because they last longer . In addition, the stems and leaves are also edible. The leaves are great for salads and the stems can be chopped into sauces or broths.

Fennel can be eaten raw or cooked – both have their benefits! Fennel is crunchy and sweet when raw; once cooked it becomes silky soft.

And now we’ll talk about how to cut fennel.

1. Trim the fennel stems near where they join the onion.
2. Cut the onion in half .
3. Trim a little off the bottom of the fennel bulb to make the base stable .
4. Then cut straight down the root of the onion.
5. Cut the halves into quarters .
6. Cut straight down the root again.
7. Peel off any wilted outer layers.
8. Cut the fennel crosswise into slices .
9. Start at the top of the onion and work your way towards the root.
10. Cut the slices thick or thin, according to your recipe.
11. Use a vegetable slicer for really thin slices.
12. If you want to save fennel for later, soak the slices in a little water , cover and refrigerate.

And how did the recipes work out for you? Write to us in the comments!