This salad is SO tasty—the savory toasted fennel seeds are so yummy with the licoricey raw fennel, and sweetened with apples and raisins, it’s crunchy and delicious! It’s based on a similar salad in Peter Berley’s Fresh Food Fast. When eating fennel raw, cutting it very thinly is the key. If you have ever been tempted to buy a mandoline, here’s your excuse! But you can get nice thin fennel slices with a chef’s knife, too, as long as it’s very sharp.
Because of the lemon juice in the salad, the apples don’t brown, and this salad tastes great the next day—so don’t worry if it makes more than you think you can eat all at once. Serve this salad with the barley & beet risotto, in the previous post—it’s a fantastic match.
1 tablespoon extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon fennel seeds, toasted in a small skillet, then ground
½ to 1 teaspoon sea salt or kosher salt
freshly ground black pepper
1 large bulb fennel, root end trimmed and sliced paper thin, some fronds chopped
½ small head green cabbage, thinly sliced (about 3 cups)
1 sweet red apple, unpeeled, cored and cut into matchsticks
generous ¼ cup raisins (or more to taste)
1. In a salad bowl, whisk together the oil, lemon juice, ground fennel seeds, and salt. Season with pepper.
2. Add the fennel, cabbage, apple, and raisins and toss to combine. Refrigerate for 15 minutes. Season with additional salt and pepper as needed, and serve.