Fennel Salad with Lemon-Mint Dressing
This easy fennel salad is packed full of flavor and texture from the addition of toasted nuts, dried fruit, & a lemon-mint dressing.
Ingredients
Fennel Salad
- 2 fennel bulbs, thinly sliced
- ¼ cup pistachios, toasted
- ¼ cup dried apricots or fruit of choice
Lemon-Mint Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice + zest of small lemon
- ½ tbsp white wine vinegar
- 1 tsp honey
- 2 tbsp fresh mint, minced
Instructions
To Make the Salad
- With a sharp knife, slice off the tough bottoms of the bulbs and the stalks and dill-like leaves. Cut the bulbs in half and remove the triangular shaped core. (see photos from above).
- Using a mandoline, thinly slice the fennel bulbs until you've used them all up. Add them to a large bowl.
- Chop your dried fruit into small pieces and toast the pistachios over medium heat in a dry pan until aromatic. Remove from heat, roughly chop and add both to the bowl of fennel.
To Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice & zest, white wine vinegar, honey, mint, salt, and pepper. Drizzle over the fennel salad ingredients and toss to combine.
Notes
- Store in the fridge, covered, for at least 30 minutes (ideally an hour) before serving.
- Keep in a tightly sealed container in the fridge for up to 5 days.