Spinach, Fennel and Feta Salad

Dec 20, 2008 by Anna Migeon

Ever seen fennel in the grocery store and wondered what to do with it? Or what it tastes like? A pale green to white bulb with feathery green fern tops, this little-known vegetable is crunchy, crisp, and has a subtle licorice flavor. It’s good in salads or soups.

Last time I bought fennel I thought, “$3 is a lot for that little thing.” But when I had the salad for dinner that night, I thought, “It was worth it.”

A favorite of ours, this salad could not be quicker or easier. It’s a delicious combination of flavors and textures—the perfect way to bring a new vegetable to your table.

Spinach, Fennel and Feta Salad

3 T olive oil

2 T fresh lemon juice

1 shallot (small, delicately flavored onion), minced

 

6 oz. baby spinach

1 large fennel bulb, more tender parts of the stalks, thinly sliced crosswise

1 bunch of radishes, sliced

¾ C crumbled or cut up feta cheese

 

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper. Combine spinach, fennel and radishes in a serving bowl. Sprinkle feta cheese over salad and serve with the dressing. Serves four.

 

From Bon Appétit magazine, a great source for do-able, delicious recipes and cooking inspiration.