Fennel Salad

Name: Fennel Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 shallot, minced; 1 garlic clove, minced; 2 tsp granulated sugar; 1 tsp salt; 3 tbsp balsamic, red- or white-wine vinegar; 1/4 cup olive oil; 1 fennel bulb; 1 small head frisée; 1 head red leaf lettuce; 1/2 cup toasted, chopped walnuts or almonds

Prep Time15 min
Total Time15 min
Makes8 servings

By Chatelaine

Ingredients

1 shallot, minced
1 garlic clove, minced
2 tsp granulated sugar
1 tsp salt
3 tbsp balsamic, red- or white-wine vinegar
1/4 cup olive oil
1 fennel bulb
1 small head frisée
1 head red leaf lettuce
1/2 cup toasted, chopped walnuts or almonds

Instructions

Place shallot, garlic, sugar, salt, vinegar and oil in a small jar with a tightly fitting lid. Seal well and shake vigorously to mix. Use right away or refrigerate up to 5 days.
Trim green fronds from fennel top and remove core. Discard. Place bulb on a cutting board. Thinly slice. (If using celery, thinly slice.) Tear frisée and lettuce into big pieces. Place in a large salad bowl. Just before serving, drizzle with half the dressing. Taste and add more dressing, if needed. Sprinkle with nuts.

Nutrition (per serving)

Calories 107, Protein 3g, Carbohydrates 10g, Fat 7g, Fibre 3g.

With its crisp bite and mild licorice flavour, fennel - an Italian staple - adds sophistication to our simple salad.

FILED UNDER:

Dinner No Cook lunch Salads Italian

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