Fennel salad recipe

This fennel salad recipe is back from the cookbook "Delicious salads & wonderful accessory" which was released in 2015, but it's still a hit. First of all, because it tastes really nice and I love fresh fennel in thin slices. But also because it's the kind of salad that goes with pretty much everything. It's an excellent recipe when you're cooking and don't have a so-called "green salad", and it can be served with everything from barbecue and pizza for fun stews and risotto. 

TIP: Also try a fresh one green salad with pomegranate seeds, one green salad with apple and parmesan or a summer salad with rhubarb and mozzarella

Fennel season

Fennel is a vegetable that is a bit overlooked. Many people don't quite know how to prepare the bright, green tuber, and therefore never put it in their shopping cart. That's a shame, because fennel is both a really healthy, tasty and versatile vegetable. Fennel tastes fresh and slightly licorice-like and is particularly delicious when it is either roasted or cut into paper-thin slices, as in this fennel salad. The vegetable cannot be eaten raw in too large pieces, as it is very high in fiber. But when it is cut into thin slices or cooked, it becomes truly delicious! Danish fennel can be found in stores from June to October, but it is possible to buy (organic) imported fennel all year round. However, this salad can be a salvation in early spring, when you are about to die of the coarse winter vegetables, but you can't yet find fresh summer greens in the stores. 

TIP: Also try fennel in this cod dish or a nice one risotto dish with chicken.