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Shaved Fennel Salad

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 large fennel bulb, fronds reserved
  • 1 English cucumber
  • 1 medium Honeycrisp apple
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 radishes, thinly sliced

Directions

  • With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Test Kitchen tips
  • Try adding a squeeze of lemon. The little bit of acid would complement the dressing.
  • It's easy to modify this recipe based on your taste and what you have on hand: Add more or less fennel, apple and cucumber.
  • Nutrition Facts
    3/4 cup: 55 calories, 4g fat (1g saturated fat), 0 cholesterol, 138mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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