Fennel salad

Name: Fennel salad - Ivona K.
Ingredients: 2 fennel bulbs; 1 small red onion; 1 apple; 1 carrot; 2; 3 tablespoons of olive oil; 2; 3 tablespoons of lemon juice; salt; black pepper

Sezon - Fennel salad by Ivona K. - Recipia

On an ordinary day, when I crave something fresh and don’t have much time to spend in the kitchen, I make this fennel salad. It seems especially suitable when I find crunchy fennel bulbs at the market. I also like it because it doesn’t require any complicated techniques or rare ingredients. It can be prepared quickly, but it needs a little time in the fridge for the flavors to meld. Quick Info Total time: about 40 minutes (including fridge time) Preparation time: 10-15 minutes Cooking time: none needed Servings: 3-4 Difficulty: easy Recipe type: fresh salad, side dish or snack Ingredients 2 fennel bulbs (using only the white part) 1 small red onion 1 apple 1 carrot 2-3 tablespoons olive oil 2-3 tablespoons lemon juice salt black pepper fennel fronds for garnish (optional) fennel seeds Preparation method 1. Peel the carrot and onion. Wash all the vegetables well, including the apple and fennel. 2. Cut off the green part of the fennel, keeping only the white part. You can save the fronds for garnish at the end. 3. Cut the fennel, carrot, onion, and apple into julienne as thinly as possible. You can do this by hand with a knife, with a food processor, or with a Borner grater. The important thing is to make them as thin as possible so they are crunchy and easy to mix. 4. The apple should be immediately drizzled with lemon juice to prevent it from oxidizing and losing its color. 5. Place all the cut vegetables in a large bowl. Add the olive oil, remaining lemon juice, salt, and pepper to taste. 6. Mix everything well so that the dressing coats all the ingredients. 7. Cover the bowl and let the salad chill in the fridge for at least 30 minutes before serving. The flavor intensifies and the vegetables marinate slightly. 8. When serving, you can add some fennel seeds for a more pronounced flavor or just garnish with the remaining green fronds. Why I make this recipe often It’s quick to prepare, doesn’t require complicated ingredients, and pairs well with many main dishes. The salad stays crunchy even after being in the fridge, so I can prepare it ahead of time. The taste is fresh, and the combination of fennel, apple, and red onion is balanced. Tips and variations Tips Cut the vegetables as thinly as possible, especially the fennel, so they are easy to chew. If you’re using an apple with a tougher skin, it’s best to peel it. Keep the salad chilled; don’t skip this step; the difference in taste is noticeable. Substitutions You can use yellow onion instead of red, but the flavor will be sharper. The apple can be replaced with a pear, but the texture will change. Olive oil can be substituted with another vegetable oil, but the flavor won’t be as intense. Variations You can add fennel seeds to the salad for extra flavor, but it’s not mandatory. A handful of green leaves (arugula, young spinach) can be added for extra freshness. If you want a tangier taste, you can also add a bit of apple cider vinegar. Serving ideas It can be served as is, as a standalone salad. It’s good as a side dish for chicken or beef dishes, especially with simple roasts. It can also accompany grilled or baked fish. Frequently asked questions Can I prepare the salad in advance? Yes, you can prepare all the vegetables a few hours ahead, but it’s best to mix it with the dressing and keep it in the fridge. If you leave it overnight, the texture changes and the vegetables won’t be as crunchy. What type of apple should I use? I usually use a sweet-tart apple, like Granny Smith or Golden. It’s important that it’s firm and fresh, so it doesn’t get mushy. Can I omit the red onion? You can leave it out if you don’t like the taste of raw onion. The salad will still have a good texture, just a milder flavor. Is it mandatory to add fennel seeds? No, the seeds are optional. You can add them if you want a more intense flavor, but the salad is balanced even without them. Can I use a regular grater? Yes, but the vegetables will come out thinner. If you don’t have a Borner grater, cut as thinly as you can with a knife. Nutritional values Approximately, for one serving of salad (out of 4 servings), there are about 100-130 kcal. Carbohydrates: approximately 14 g, protein: 1-2 g, fats: 5-7 g (depending on the oil). The salad is rich in fiber and has very little saturated fat. Exact values may vary depending on the size of the vegetables and how much oil is used. Storage and reheating The salad keeps well in the fridge, covered, for up to 24 hours. After this period, the texture starts to soften, and the taste is not as fresh. It does not lend itself to reheating. It’s best consumed cold, straight from the fridge.

Category: Sezon Author: Ivona K. Views: 890 Date: 29.09.2024

Facebook Pinterest

Categories