Fennel Salad with Green Olive Vinaigrette

Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

April 2002