Fennel Salad
Recipe type: Salad
Serves: 4

  • 2 c. fennel stems and bulb, peeled & sliced thinly at bias
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 1 Tbsp. white wine vinegar
  • salt & pepper to taste
  • fennel leaves, for garnish

  1. Remove leaves from stems & peel. Slice thinly at an angle.
  2. In a medium sized serving bowl, whisk together oil, vinegar, salt & pepper.
  3. Toss in sliced fennel & set aside for 20 minutes or so for flavors to meld.
  4. Garnish with fennel leaves.
  5. Serve cold or at room temperature.