If you’re one of those people who love anise-y flavors, there is no question you are going to love this salad. But if you’re not, then I kind of feel sorry for you. Sorry, but hopeful too, if you’re willing to learn how to love this magnificent vegetable.
I can tell you from my experience that it’s possible. How? You just start by giving it a chance. Then keep trying it in small bites and mixed with lemon juice and other flavors until your palate isn’t intimidated by it anymore. It might take some time, but, I promise you, you are going, if not to love it, to like it and appreciate it.
You can add a fruit, such as apple or mango, to the salad, to make the anise flavor less powerful. You can add it regardless, if you love fennel.
If you’re not ready yet to give fennel a shut, here is another simple salad that you can make instead.
Like most root salads, this one is even better the next day. When the fennel soaks up all the lemon juice.
Easy & Quick Fennel Salad
Ingredients
- 1 large fennel bulb
- Salt
- 1 lemon
- Olive oil
- White or black pepper
- 1-2 fresh oregano sprigs - or any herb you like such as parsley, basil or dill
Instructions
- Slice the fennel lengthwise and put it in a salad spinner. Cover it with cold water and add 1 tablespoon salt to the water. Stir with your hand and soak for 10 minutes. Drain and dry it.
- Transfer the fennel to a medium bowl. Zest the lemon on and squeeze the juice in. Add the oregano leaves.
- Drizzle in about 2 tablespoons olive oil and season with pepper. Toss well and serve immediately or store in the fridge up to 24 hours.
