Fennel Salad With Toasted Walnuts Recipe

Cooking Directions

• STEP 1.Start by toasting the walnuts in a dry skillet over medium heat until they are fragrant and lightly browned. Set them aside to cool.
• STEP 2.Next, prepare the fennel by removing the tough outer layer and cutting off the stalks. Slice the fennel bulb thinly, either by hand or using a mandoline.
• STEP 3.In a large bowl, combine the sliced fennel and toasted walnuts. Drizzle with the lemon vinaigrette and toss to coat evenly.
• STEP 4.Serve the fennel salad immediately as a side dish or as a light lunch. It can also be stored in the refrigerator for up to 2 days.
• STEP 5.To serve, garnish with some fresh herbs like parsley or dill, and sprinkle with some additional toasted walnuts for extra crunch.

Cooking Tips

• Toasting the walnuts enhances their flavor and adds a nice crunch to the salad. Be careful not to burn them, as they can turn bitter.
• If you don't have a mandoline, you can use a sharp knife to slice the fennel thinly. Just make sure to be careful and take your time.
• For extra flavor, you can add some shaved Parmesan cheese or crumbled feta cheese to the salad.

Storage and Serving

• This fennel salad is best served immediately after tossing with the dressing to maintain its crispness.
• If you need to store leftovers, keep the salad and dressing separate. Store the salad in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss and adjust the seasoning if needed.