In this wintery season of veg I feel like there are so many overlooked options…fennel being one of them. Fennel is a member of the carrot family with a lovely anise-y (or liquorish-y) taste. All parts of it can be eaten from the crisp white bulb to the feathery dill-like fronds. And it can be prepared in any number of ways – raw, marinated, sauteed or roasted. I use it anytime I want to add a fresh, vibrant taste! If you’re new to fennel this simple Grapefruit & Goat Cheese Fennel Salad recipe is a wonderful introduction. Use its bright acidity to offset the rich meaty main courses of the holidays! Enjoy!
Makes 2-4 servings
Ingredients
- 3 T olive oil
- 2 T lemon juice
- 1/2 med shallot, minced
- 1 t za’atar or dried oregano
- salt & pepper
- 2 med bulbs, fennel, halved, cored & thinly sliced, reserving some fronds
- 1 med grapefruit, separated into segments & peeled
- 1/3 c Kalamata olives, pitted & roughly chopped
- 2 oz goat cheese, crumbled
- 2 T pine nuts, toasted
In a large bowl, which olive oil, lemon juice, shallot & za’atar or oregano. Season with salt & pepper.
Add fennel to bowl & toss to coat with dressing. Season to taste with salt & pepper. Top with grapefruit, olives, goat cheese & pine nuts. Garnish with fennel fronds & serve.
Recipe Adapted from & Photo Cred: Goat Cheese Fennel Salad Recipe – How To Make Fennel Salad
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