Harvesting Fennel and using it in a Fennel and Grape Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese is lower in calories and has a tangy flavor.

toasted walnuts

🥗Healthier: toasted almonds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

Harvest fennel from the garden or use store-bought fennel.

Remove any discolored or tough areas from the fennel.

Cut the fennel in half to create a flat surface for stability.

Remove the core if it is woody, using a v cut.

Slice the fennel thinly for the salad.

Add fennel fronds to the sliced fennel if desired.

In a bowl, combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of champagne vinegar or white wine vinegar.

Add 1/4 teaspoon of fennel seed, 1/4 teaspoon of black pepper, and 1/4 teaspoon of kosher salt to the bowl.

Whisk the dressing ingredients together until combined.

In a large bowl, combine the sliced fennel, halved red grapes, and arugula.

Pour the dressing over the salad ingredients and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens