Fennel Salad
4 servings
15 minutes
Fennel salad is an exquisite blend of fresh, crunchy vegetables and fruits with a nutty dressing. Its history roots in Russian culinary traditions where simple yet rich flavors play a key role. Fennel adds a soft anise note, apple brings a light tartness, and orange contributes juicy sweetness. Flax seeds enrich the salad with healthy oils and a delicate crunch. The dish's uniqueness lies in its versatility: it refreshes on a hot day, serves as a side to fish or as a light standalone snack. The walnut and lemon juice dressing gives the salad a rich flavor and noble texture. Elegant yet simple, it can adorn any table, awakening appetite with its aroma and freshness.
1
For the dressing, mix nut oil with lemon juice.
- Walnut oil: 4 tablespoons
- Lemon juice: 1 teaspoon
2
Slice the fennel thinly, reserve the greens for garnish, and discard the stems.
- Fennel bulb with fronds: 400 g
3
Cut the apple into 4 pieces, remove the seeds, and chop it finely.
- Apple: 1 piece
4
Peel the oranges along with the white flesh and slice them into rounds; the rounds can be divided into 4 segments. Pour the juice released while cutting the oranges into the dressing.
- Oranges: 2 pieces
- Lemon juice: 1 teaspoon
5
Mix all ingredients in a salad bowl, sprinkle with flax seeds and chopped fennel greens.
- Fennel bulb with fronds: 400 g
- Flax seeds (linseed): 1 teaspoon
