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Raw Fennel Salad with Honey-Mustard Vinaigrette

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Description

With its subtle anise flavor and crispy texture, fennel takes center stage in this delightful salad, perfectly complemented by a honey-mustard vinaigrette. This side dish showcases just one of the many ways to incorporate this nutritious, low-carbohydrate, and low-calorie vegetable into your meals. Whether paired with eggs, various types of meat, chicken, or fish or featured as part of a special feast, this simple fennel salad will surely upgrade the flavor and nutrient profile of any meal. 

Ingredients

FOR THE SALAD

  • 1 medium fennel bulb (about 300 grams)
  • Salt and pepper, to taste
  • Fresh dill or fennel fronds, for garnish

FOR THE HONEY-MUSTARD VINAIGRETTE 

  • 1 teaspoon Dijon mustard
  • 1 teaspoon local raw honey
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil (raw)
  • Zest of one organic lemon
  • Zest of one organic lime (or orange, if preferred)

Instructions

  1. Begin by thoroughly washing the fennel bulb. Trim off the stalks and remove any tough outer layers. Reserve some of the fronds for garnishing the salad later.
  2. Cut the fennel bulb in half lengthwise, then in quarters. Remove the core fibrous core that hold the layers together, then slice each quarter into thin strips to create delicate pieces. Alternatively, you can use a mandolin. Place these strips in a large mixing bowl and cover them with cold or iced water to enhance their crispness.
  3. Combine the mustard, honey, balsamic vinegar, apple cider vinegar, extra virgin olive oil, sesame oil, and the zests of lemon and lime (or orange, if preferred) in a small jar. Secure the lid tightly and shake the jar until the mixture is well emulsified and smooth.
  4. Drain the fennel slices and pat them dry with a towel. Transfer the fennel back to a dry mixing bowl. Season with salt and pepper, according to taste, and toss well to distribute. 
  5. Pour the honey-mustard vinaigrette over the seasoned fennel. Toss everything together to ensure the fennel is evenly coated with the dressing. Adjust the seasoning with more salt and pepper if needed. Remember, the right amount of salt is key to achieving that perfect briny, pickled flavor.
  6. Place the dressed salad onto a serving dish. Add a final touch with fresh dill or the reserved fennel fronds for garnish.
  7. This salad is best served immediately as a vibrant side dish alongside eggs, various meats, chicken, or fish, or as part of a special feast. If needed, it can also be stored in an airtight container in the refrigerator for a few hours until mealtime. While the flavors will intensify – in a good way! – the appearance might lose some of its initial vibrancy. The fennel stays crispy, so don’t worry if you have leftovers, they’ll be a great addition to your breakfast. 

Notes

One medium bulb (of about 300 grams), can yield about two generous side dish portions. If there are more sides, it can serve up to 4 people. 

Find it online: https://creativeinmykitchen.com/fennel-salad/