Best 3 Moroccan Fennel Salad Recipes

Tantalize your taste buds with a culinary journey to the vibrant streets of Morocco with our delectable Moroccan Fennel Salad recipe. This refreshing and flavorful salad is a delightful blend of textures and tastes, featuring crisp fennel, sweet oranges, juicy tomatoes, and a hint of aromatic spices.

Accompanying this star recipe are two additional culinary gems: a zesty Lemon and Herb Quinoa Salad and a hearty Moroccan Lentil Salad. The Lemon and Herb Quinoa Salad offers a light and tangy option, combining fluffy quinoa with a medley of fresh herbs, zesty lemon dressing, and crunchy vegetables. Alternatively, the Moroccan Lentil Salad takes you on a savory adventure with tender lentils, a vibrant array of spices, and a refreshing lemon-tahini dressing.

Each recipe is meticulously crafted to showcase the vibrant flavors of Moroccan cuisine, using fresh, wholesome ingredients that highlight the unique culinary heritage of this North African gem. Whether you're seeking a refreshing salad to brighten up your lunch break or a hearty and satisfying meal to share with loved ones, these recipes offer a culinary adventure that will transport your senses to the bustling souks and vibrant streets of Morocco.

Here are our top 3 tried and tested recipes!

MOROCCAN FENNEL SALAD

Moroccan Fennel Salad image

Make and share this Moroccan Fennel Salad recipe from Food.com.

Provided by Norahs Girl

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 grated orange, rind of
3 tablespoons fresh orange juice
2 tablespoons limes or 2 tablespoons lemon juice
salt
ground pepper
3 tablespoons virgin olive oil
2 small fennel bulbs
1/2 red onion, sliced
6 radishes, thinly sliced
1 bunch watercress
arugula leaf
butter lettuce (to serve)

Steps:

Combine orange juice,lime juice,salt and pepper.
Whisk in 3 Tbls olive oil and set aside.
Quater the fennel bulbs length wise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

FENNEL-APPLE SALAD WITH WALNUTS

Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

Tips:

Choose fresh and flavorful fennel. Look for bulbs that are firm and have no blemishes. The fronds should be bright green and aromatic.
Use a sharp knife to slice the fennel thinly. This will help the salad absorb the dressing more easily.
Don't be afraid to experiment with different types of citrus. Oranges, grapefruits, and lemons all work well in this salad.
Add some chopped nuts or seeds for extra crunch. Pine nuts, almonds, and sunflower seeds are all great options.
Serve the salad immediately, or chill it for a few hours before serving.

Conclusion:

Moroccan fennel salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this Moroccan fennel salad a try!

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