How to Serve Cold Fennel Salad

Overview

The bulb, leaves and stalks of the fennel plant are edible. From its dried seeds come spice, while its fine leafy top is used as a flavorful herb. In Italian cooking fennel is used to season sausage and pork. Fennel is also used to season fish dishes. Its bulb can be sliced thinly and served in cold salads.

Step 1

Wash the fresh fennel in cold water; shake gently and lay on a paper towel to dry.

Step 2

Remove the leaves and stems from the fennel bulb.

Step 3

Cut the fennel bulb into thin slices.

Step 4

Toss the fennel slices with a dressing of pressed garlic, red wine vinegar, sugar and olive oil.

Step 5

Arrange the fennel on a bed of lettuce and serve.

Things You'll Need

  • Paper towels
  • 3 large fennel bulbs
  • 1 garlic clove, quartered
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon sugar
  • 6 tablespoons olive oil
  • Clean lettuce leaves
  • Bowl
  • Plate

References

  • The Good Cooks, Salads; Editors of Time Life Books; 1980
  • Purdue University; Fennel: A New Specialty Vegetable; 1993
  • Washington State University; Whatcom County Extension; Plant of the Month; Florence Fennel

Who Can Help

  • Food Network; Orange and Fennel Salad Recipe
  • Every Day with Rachel Ray; Fennel Salad with Toasted Walnuts
Keywords: fennel salad recipe, cold fennel salad, fennel bulb

About this Author

Ann Johnson has been a freelance writer since 1995. She previously served as the editor of a community magazine in Southern California and was also an active real estate agent, specializing in commercial and residential properties. She has a Bachelor of Arts in communications from California State University of Fullerton.

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