I absolutely love this bright, crunchy fennel salad. Whenever we have beautiful, fresh fennel, this is what we make. A recent delivery by Avo & Co had us throwing this salad together to go with a vegetarian pastitsio (or a lasagna). It helps lighten up a heavy meal and is just delicious.

This salad has also been served with Swedish Cheese Pie, taken to barbeques and paired with a Seafood Feast! Let us know if you try it. It’s super simple and takes no time to make.

The key is to slice all your ingredients very finely (a mandolin may help), use the best Extra Virgin Olive Oil (EVOO) and season to taste with lemon and salt. If you’re going vegan, leave out the Parmesan cheese. It is just as delicious without.

I added bright little red radishes because the added bite is lovely and they also provide a nice pop of colour to the salad. Pine nuts add great crunch for texture and creamy, nutty flavour.

My favourite Fennel Salad

Prep Time: 15 minutes

Total Time: 15 minutes

I adore this light and easy fennel salad with lots of crunchy celery and bright red radishes

Print

Ingredients

• 1/4 cup pine nuts
• 1-2 fennel bulbs (depending on the size)
• 4 large stalks of celery (without leaves)
• 10 red radishes
• A small bunch of parsley
• 2 tbs lemon juice
• 2 tbs EVOO
• Salt to taste
• 1/2 cup shaved parmesan or to taste

Instructions

1. Toast your pine nuts by tossing them into a pan and heating until they are lightly toasted and you can smell the aromatics released. Do not let them burn. When done, set aside and allow to cool.
2. Thinly slice your fennel, celery and radishes. You may want to use a mandolin.
3. Roughly chop your parsley or pick the leaves off the stems.
4. Toss all the fresh ingredients together.
5. In a separate bowl, combine lemon juice, EVOO and salt to taste.
6. Dress your salad sparingly, toss and taste. Add more dressing if needed.
7. Add the pine nuts and toss through.
8. Top the salad with Parmesan and serve right away.

This recipe was inspired by Bon Appetit.

Note: I was not paid for this post, but I am paid to do photography for Avo & Co. Find out more about Avo & Co in our interview with brothers Cedric and Clement. I was a loyal (paying) subscriber for ages before helping them photograph their produce, and I still order add-on items from time to time.