Fennel Salad

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PREP TIME

15 min

Makes

8 servings

Ingredients

  • 1 shallot , minced
  • 1 garlic clove , minced
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 3 tbsp balsamic, red- or white-wine vinegar
  • 1/4 cup olive oil
  • 1 fennel bulb
  • 1 small head frisée
  • 1 head red leaf lettuce
  • 1/2 cup toasted, chopped walnuts or almonds

Instructions

  • Place shallot, garlic, sugar, salt, vinegar and oil in a small jar with a tightly fitting lid. Seal well and shake vigorously to mix. Use right away or refrigerate up to 5 days.
  • Trim green fronds from fennel top and remove core. Discard. Place bulb on a cutting board. Thinly slice. (If using celery, thinly slice.) Tear frisée and lettuce into big pieces. Place in a large salad bowl. Just before serving, drizzle with half the dressing. Taste and add more dressing, if needed. Sprinkle with nuts.

Nutrition (per serving)

  • Calories
  • 107,
  • Protein
  • 3 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,

With its crisp bite and mild licorice flavour, fennel – an Italian staple – adds sophistication to our simple salad.

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