Fennel Salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 servings


  • 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


  • 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.