Recipe courtesy Food Network Magazine
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Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
Photograph by Tina Rupp
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Photo: Fennel Salad Recipe
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By uliano_rebecca_...
north providenc...
on November 14, 2012
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This is such a fresh, clean, refreshing salad. I have made it several times - and always "carefully" use the mandoline to slice it paper thin.
By LLaFranca
Greenlawn, NY
on September 09, 2010
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I love this side dish as it complements anything it goes with! I usually add toasted pine nuts and shaved pecorino romano on the top. It's just perfect that way! You can add your own twist.
Some of my friends even add a touch of honey/agave nectar, while others add julienne carrots. Yum!
By stvmaddox
Campbell, CA
on July 15, 2010
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One of my favorite vegetables turned into a versatile, easy refreshing salad with a hint of anise (licorice. Only thing this recipe is missing, for me, is fresh cracked pepper. But, take it even further with the addition of thinly sliced pears or apples - and go galactic by adding in some crumbled Bleu or Gorgonzola Cheese along with some chopped toasted walnuts.
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