Fennel bulb – sometimes called fresh anise – is one of my absolute favorite spring veggies. Don’t let your hatred of licorice deter you from trying this relatively mild, versatile, vitamin C-packed vegetable. I like it raw in salads at this time of year.
Here’s a refreshing and satisfying salad I threw together last week when a beautiful fennel bulb showed up in my CSA share.
Fennel, Mango, and Walnut Salad with Walnut Vinaigrette
1 bulb fresh fennel, thinly sliced
2 mangoes or other tropical/citrus fruit (like oranges), cut into 1 – 2 inch pieces
1/2 cup chopped walnuts
1/4 cup walnut oil
1 tablespoon white balsamic vinegar
salt and pepper to taste
Remove stalks from fennel bulb and cut bulb into thin slices. Combine fennel, fruit, and walnuts in a large bowl. Put dressing ingredients into a glass jar and shake vigorously until emulsified. Pour dressing over fennel, etc. and toss. Serve immediately.
Makes 4 – 5 servings.
For more ways to use fennel bulb, check out these recipes.