These last few days have been in the 90s (30 C) here in New England… and it’s only April. So since there has been a summer feeling around here, we’ve been cooking summer-like. Fennel salad is refreshing and one of my favorite summer treats with a nice glass of Pinot Grigio or Sauvignon blanc. My aunt would make this fennel salad recipe for us in Calabria (although she would just go and pick herself a fennel bulb in the garden.) Here’s how I like to prepare it.
What You’ll Need:
- Fennel bulb
- Radicchio
- Lemon
- Extra virgin olive oil
- Salt, pepper and oregano
Chop your fennel bulb into chunks about the size of your pinkie finger. A lot of people like to shave fennel for salad but I’m not a “shave” kind of guy… I like crunchy bite size pieces but feel free to make it the way you like it best. Add a handful of chopped radicchio, season with olive oil, salt, pepper, a pinch of oregano and a squeeze of lemon. It’s a wonderfully refreshing salad and great complement to any meal.
Enjoy and buon appetito!
Sounds so refreshing. I love fennel salad any time of the year.
I know. Right, Joe? It was so hot here!
But that’s over now
Your salad sounds nice and refreshing.
xox
you’re so right – a good crunch in a fennel salad is nice. but people don’t want to taste a huge chunk like that – so many people are weird about the flavor of fennel. not sure why… i love it. and i love this. but only w/ a REALLY really good, fruity extra virgin olive oil.
Perfect! Light, fresh, easy. I think I’ll add fennel to my shopping list! Shave fennel? Heavens to Betsy?
I go for the crunch too.
Love fennel. Love it, love it. Hate Pernod and Varnelli, though.
I’ll take this with a glass of the Pinot Grigio as you suggested.
Growing up, we always had “finocchio” at holidays just cut up like celery. I loved it. But no one in my family likes it raw so I buy it in the summer and eat the whole thing myself. Which is not a bad thing!
Fabulous! This must have been really refreshing Weds eh Joe!
I love both fennel and radicchio and this salad looks delicious, cool and crunchy and perfect!
That’s a nice spring salad!!
Thanks for sharing – that sounds great and would be excellent as a side-dish with Seared Tuna (one of my favourites!)
I had never eaten fennel until I married my Italian wife, who by the way was a Maruca from Calabira. I just love trying all different ways of eating it, and it is so refreshing to have fennel salad during our summer, here in North Queensland Australia.
I love the smell and taste of Oregano when added in some recipes.