What to do with Fennel!

I love fennel, and do not understand why it is not more popular…but alas, a lot of people simply don’t know what to do with it.  I got a nice, big bulb of it in my organic produce delivery this week, so thought I’d share a couple of recipes.   Here is a recipe for my favorite fennel salad.  I love this, could live on this alone, and would be perfectly happy if this was the only thing I ever had to eat! 😉

fennel salad with oranges

Fennel Salad with Spinach or Arugula:

2 cups of baby spinach or baby arugula

1 large fennel bulb, sliced thin

.5 cup of ricotta salata cheese, grilled

.5 cup sliced almonds, toasted

1 blood orange, peeled and sliced

 I like  to use the orange vinegar from Trader Joes and make a nice, salty vineagarette.

Add dressing and toss everything together.


(You will…because this is an AWESOME salad!!)

I received a very good salad recipe in my inbox this morning, and it contained fennel, so I decided to share it with you here.  This one is from Whole Foods.

fennel salad

Pink Lady Apple Salad with Bibb Lettuce, Blue Cheese, Shaved Fennel, & Spiced Walnut Vinaigrette


2 cups Pink Lady apples, sliced
2 heads bibb lettuce
1 head fennel, thinly sliced
1/2 cup Maytag blue cheese, crumbled
1 shallot, minced
Spiced walnuts (see below)
Walnut vinaigrette (see below)

For the Spiced Walnuts:
1 cup walnuts
2 tablespoons egg whites
1/2 cup brown sugar
2 teaspoons cayenne pepper

For the Walnut Vinaigrette:
3/4 cup walnut oil
3/4 cup champagne vinegar
salt and pepper to taste


1. Pre-heat oven to 300F.

2. In a bowl, beat together the sugar, egg whites & cayenne pepper. Add walnuts and toss to combine.

3. Lay nuts on a baking sheet with parchment paper. Bake for 30 minutes or until golden brown & crispy. Allow the walnuts to cool, then break them up and transfer to an airtight container.

4. To make the vinaigrette, whisk together the vinegar, oil, salt and pepper.

5. In a large bowl, toss the lettuce leaves with vinaigrette to coat. Season to taste with salt and pepper. Top with apples, fennel, blue cheese, shallot, and spiced walnuts.

Published by Stacy Alexander

Stacy Alexander - Visual Artist/Writer/Professional Fact Checker

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