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Fennel Salad with Zesty Lemon Dressing

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Penny Pinching Epicure: Fennel Salad with Zesty Lemon Dressing

Sunday, November 1, 2009

Fennel Salad with Zesty Lemon Dressing

Sometimes I get bored with conventional salads, so for Shabbat lunch this week I got a little adventurous and made a salad with fennel, radishes, cucumber and pear, and tied everything together with a zesty lemon dressing. It was, in a word, divine, and much more fun than a regular salad.

A note about fennel: When buying fennel, you want to make sure it isn't dried out, because then it loses its beautiful licorice flavor. As with most vegetables, make sure the white bulb isn't turning brown or pulling away from the center, and check to make sure the fronds aren't getting dried out or moldy.

Fennel Salad with Zesty Lemon Dressing


2 fennel bulbs
8 radishes
1 cucumber
1 pear
2 scallions, cleaned and chopped
zest of one lemon
juice of 2 lemons
1 Tbsp rice vinegar
1 Tbsp vegetable oil
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp white pepper
2 fennel fronds
1/4 cup walnuts, toasted

  1. Remove the celery-like stalks from the white fennel bulb and discard, reserving two fronds (dill-looking fluffy stuff on top).
  2. Slice fennel, radishes and cucumber into thin rounds (I used a mandolin but you can also just use a knife). Cut the pear flesh away from the core and slice thinly. Place everything in a large bowl and add scallions.
  3. In a small bowl, blend lemon zest, lemon juice, vinegar, oil, salt, garlic powder, pepper and fennel fronds.
  4. Dress salad and sprinkle in nuts just before serving.
The cost:
fennel: 3.62
radishes: .88
cucumber: 1.00
pear: .49
scallions: .15
lemons: 1.18
walnuts: .40

Grand total: $7.72; serves 6-8

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