1 min read

Dinner Tonight: Fennel Salad

Paula Gallagher on
Combined fennel with apples, celery, grapes and poppy seed dressing for a delicious salad.

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!

Nutritionally, fennel is a source of iron, vitamin C, and potassium. It also has been used to aid in digestion, anemia, and even respiratory issues.

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.

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