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Fennel Salad with Green Olive Vinaigrette

Becky Luigart-Stayner; Melanie J. Clarke
Yield 7 servings (serving size: 1 cup)
The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy olives combine to make a refreshingly crisp salad, a creative alternative to traditional cabbage slaw.

Ingredients

  • 1 teaspoon fennel seeds
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons picholine olives, pitted and minced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 5 cups thinly sliced fennel bulb (about 2 medium bulbs)
  • 2 cups thinly sliced Granny Smith apple (about 2 apples)
  • 1 tablespoon chopped fennel fronds
  • 2 tablespoons grated fresh Parmesan cheese
  • Fennel fronds (optional)

Nutrition Information

  • calories 85
  • caloriesfromfat 35 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 14.1 g
  • fiber 0.8 g
  • cholesterol 1 mg
  • iron 0.9 mg
  • sodium 144 mg
  • calcium 72 mg

How to Make It

  1. Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.

  2. Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.