Fennel Salad with Green Olive Vinaigrette

Fennel Salad with Green Olive Vinaigrette
Photo by Becky Luigart-Stayner


  • 1 tablespoon olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fennel seeds
  • 2 tablespoons picholine olives, pitted and minced
  • 2 cups thinly sliced Granny Smith apple (about 2 apples)
  • 1/8 teaspoon sea salt
  • ¼ teaspoon black pepper
  • + 4 more ingredients
    • 1 tablespoon chopped fennel fronds
    • 2 tablespoons grated fresh Parmesan cheese
    • Fennel fronds (optional)
    • 5 cups thinly sliced fennel bulb (about 2 medium bulbs)

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 a...

View full recipe at My Recipes


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