Fennel Stem Salad
Native to the shores of the Mediterranean, the young shoots, leaves and seed-like fruit of wild fennel (also called “common fennel”) were used and revered by ancient Egyptians, Greeks and Romans.
Ingredients
2 cups fennel stems, peeled and sliced thinly at base
2 tbsp. olive oil
1 tbsp. white wine vinegar
Salt
Freshly ground pepper
Fennel leaves
Directions
Remove leaves from stems and peel. Slice thinly at an angle.
In a medium sized serving bowl, whisk together oil, vinegar, salt and pepper.
Toss in sliced fennel and set aside for 20 minutes to allow flavors to meld.
Garnish with fennel leaves.
Serve cold or at room temperature.
Suggestions
Makes a nice light accompaniment to oily fish or heavy meats.
Learn more about fennel by reading Dani Lind's article, "Eater, Meet Fennel."
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