A salad that thinks outside the box
Most salads start with a bed of lettuce or spinach. Thrill your guests next time you’re dining on greens with this fennel salad recipe!
Basil balsamic fennel salad
A salad that thinks outside the box
Most salads start with a bed of lettuce or spinach. Thrill your guests next time you’re dining on greens with this fennel salad recipe!
Fennel has a unique texture and flavor that doesn’t get exploited often enough. And when combined with crisp, crunchy vegetables, this underdog really sings!
Basil and fennel were meant to be together. Their signature flavors play off each other, producing a dish that’s light and delicious. Or you can give this salad a fruity twist by adding the segments of two tangerines and 1/4 cup of dried cranberries. Chop your ingredients instead of slicing them, and the whole shebang will serve as a rockin’ slaw on your next steak dinner.
Ingredients
1 large fennel bulb
1/2 red bell pepper
1/2 green bell pepper
1/2 red onion
1/3 cup basil, thinly sliced
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper
Cut the frilly top off your fennel bulb, then slice your fennel and bell peppers into thin 1-inch strips. Finely chop red onion. Julienne basil leaves by rolling them and slicing into thin pieces.
In a small bowl, whisk together olive oil, balsamic vinegar and 1/2 tsp of both salt and pepper, adding more to taste.
Toss all of the ingredients in a large salad bowl. Garnish dish with pieces of the fennel top and serve immediately.
