Best 4 Fennel Salad With Anchovy And Olives Recipes

In the realm of culinary delights, fennel salad stands as a testament to the harmonious marriage of flavors and textures. This refreshing dish, often enjoyed as a starter or light lunch, transports you to a Mediterranean paradise with its vibrant colors and enticing aromas. The foundation of this salad lies in the crisp and aromatic fennel, sliced thinly to reveal its delicate layers. Combined with the salty tang of anchovies and the briny burst of olives, each bite offers a symphony of flavors that dance on your palate. Dressed in a zesty vinaigrette, this salad awakens your senses, leaving you craving more. Alongside the classic fennel salad recipe, this article also presents tantalizing variations that cater to diverse preferences and dietary needs. From a vegan version that swaps anchovies for capers to a citrus-infused rendition that adds a burst of brightness, these variations offer endless possibilities for culinary exploration. Whether you're a seasoned chef or a home cook seeking inspiration, this article provides a comprehensive guide to creating a delicious and visually stunning fennel salad that will impress your taste buds and leave you wanting more.

Let's cook with our recipes!

FENNEL SALAD

Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

Spanish Anchovy, Fennel, and Preserved Lemon Salad image

Provided by Charles Clark

Categories Salad Citrus Fish Appetizer Quick & Easy High Fiber Fennel Arugula Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
1 large fennel bulb, very thinly sliced, divided
1/2 small red onion, very thinly sliced, divided
1 tablespoon minced purchased or homemade preserved lemon*
8 ounces Spanish white anchovies in vinegar or smoked trout

Steps:

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

APPLE FENNEL SALAD

Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

FANTASTICALLY EASY FENNEL SALAD

Fantastically Easy Fennel Salad image

Bright and delicious summery salad. It is light, crunchy, and a perfect side to summer's outdoor meals. Best eaten at room temperature.

Provided by souplover Sue

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 bulb fennel - trimmed, halved, and very thinly sliced
2 cups cooked beets, diced
3 green onions, thinly sliced
1 tablespoon fresh lemon juice
olive oil, or to taste
½ cup chopped fresh parsley
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.6 g, Fat 3.7 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 188.8 mg, Sugar 4.8 g

Tips:

Choose the freshest fennel possible. Look for bulbs that are firm and white, with no blemishes.
Use a sharp knife to thinly slice the fennel. This will help to prevent the fennel from bruising.
Use a variety of olives. This will add flavor and texture to the salad.
Don't be afraid to experiment with different anchovies. There are many different types of anchovies available, so try a few different kinds to find one that you like.
Make the dressing ahead of time. This will allow the flavors to meld together.
Serve the salad immediately. This is when the fennel is at its best.

Conclusion:

Fennel salad with anchovy and olives is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up any leftover fennel. The fennel provides a slightly sweet and licorice-like flavor, while the anchovies and olives add a salty and briny flavor. The dressing is light and tangy, and it helps to bring all of the flavors together. This salad is sure to be a hit with your family and friends.