There are often fennel (aka anise) bulbs in our Community Supported Agriculture (CSA) box. Eating it raw in salads can be uninspiring. However, cooking fennel brings out its subtle flavor and blends well with spinach and apples. I hope this salad makes you a fennel fan, if you’re not one already!
Apparently, there is a distinction between male and female fennel. Males are round, less fibrous and best eaten raw. The female version is long and recommended for cooking. From my experience, either one is fine.
In a pinch: No spinach? Arugula or bib lettuce will work as well.
Fennel, Spinach & Apple Salad
serves 6-8
1 (6 oz.) bag baby spinach (about 6 cups)
1 fennel bulb halved, cored and sliced
2 green apples cored and cut into ¼” matchsticks
1 Tablespoon olive oil
A large pinch of salt
Heat oil and salt in a 12” skillet.
Cook fennel slices on medium to high heat.
Stir occasionally until soft and lightly browned.
Cool. Mix with spinach and apples.
VINAIGRETTE DRESSING
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
½ Tablespoon honey
2 Tablespoons lemon juice
¼ teaspoon olive oil
6 Tablespoons olive oil
Combine vinegar, mustard, honey, and lemon juice. Whisk in a small bowl.
While whisking, drizzle olive oil into this bowl.
Add salt to taste. Pour over salad and gently toss.