Dinner Tonight: Fennel Salad

Posted on by Paula Gallagher

In my organic bin last week, I received beautiful and fragrant fennel. Although the idea of fennel has always been intriguing, I had never cooked with it before. Fennel tastes like anise or licorice and you can use the whole plant. I decided to try this fennel salad recipe and it was refreshing and so tasty! Fennel, Apple and Celery Salad 1/2 cup thinly sliced fennel 1/2 cup sliced celery 1/2 cup red seedless grapes, halved 1 Red Delicious apple, peeled, cored and chopped 1/4 cup toasted, chopped walnuts Poppy Seed Dressing: 1/4 cup plain yogurt (I used Greek) 1 tbsp honey 2 tsp lemon juice 1/2 tsp Dijon mustard 1/4 tsp poppy seeds pinch of salt pinch of paprika In a large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth. Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts. I served this fennel salad with a side broiled pickerel, but any light flavored fish would be a nice complement. Fennel is a source of iron, vitamin C, and potassium. It also has been used to aid in digestion, anemia, and even respiratory issues. Photo from here, with thanks.