Crunchy Fennel Salad
The ingredient that steals the show in this Whole30 Crunchy Fennel Salad is definitely the fennel. It’s such an underestimated and forgotten vegetable that whenever I use it, I question why I don’t use it more often. It’s great in salads, blended in soups, or sautéed with other vegetables. It also gives this salad the perfect crunch when sliced thinly.
Enjoy this as a savory, crunchy side salad, or add some chopped chicken and make it the main course! It’s ready in no time and can be served immediately or you can refrigerate and enjoy it the next day. Make sure to leave room on the table for this scrumptious salad!
40 minutes
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 392 |
| Fat: | 36 g |
| Carbohydrates: | 17 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 506 mg |
| Fiber: | 5 g |
| Sugars: | 8 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice, fresh
- 1 Tbsp1 Tbsp1 Tbsp Coarse-Dijon Mustard (Noble Made)
- .5 tsp.5 tsp.5 tsp Salt, course
- .25 tsp.25 tsp.25 tsp Black Pepper, ground
- 222 Fennel, largebulbs with fronds
- 2-3 cups2-3 cups2-3 cups Arugula
- 111 Granny Smith Apple
- 333 Celery, ribs
- .25 cup.25 cup.25 cup dried Cherries
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1 cup1 cup1 cup Pecans, raw
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- 1 pinch1 pinch1 pinch Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat pan on stovetop to medium-low heat and drizzle 1 teaspoon olive oil. Add pecans, cinnamon and pinch of salt. Toast until fragrant and slightly browned.
- In a small mixing bowl, add olive oil, lemon juice, dijon mustard, salt and black pepper. Whisk vigorously to emulsify into a vinaigrette. Set aside.
- Using a mandolin or knife, begin thinly slicing the fennel bulbs, apple and celery and add to a large mixing bowl. Add arugula, dried cherries, toasted pecans and pieces of fennel fronds. Drizzle over all of vinaigrette and toss to coat.
- Serve immediately or allow up to one day in the fridge.
Add a Note
My Notes:
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