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