The BEST Fennel Salad w/ Olive & Walnut Dressing

Fennel (aka Anise) is so delicious and I crave it all winter long.   

It is wonderful roasted with breadcrumbs and cheese, or just sliced on a mandolin with oranges and olives.  

I throw it in my chicken soup and it gives it the best flavor.   It is a healthy veg, high in potassium, fiber and vitamins......supposed to be good for digestive health and lowering cholesterol.  

Here is a fabulous salad, that you will want to make over and over again.   A great holiday side that you can make ahead and serve at room temperature.  

Here is how I made it: (recipe adapted from Dan Seidman)

BEST Fennel Salad w/ Olive & Walnut Dressing:

• 1 bulb fennel

• 1 oz parmesan, shaved

• 1/2 tbsp olive oil

• 1/2 tbsp white wine vinegar (I used sherry wine vinegar)

• 1/2 tsp kosher salt

Olive and Walnut Dressing

• 1/3 cup Castelvetrano olives, pitted

• 1/4 cup walnuts

• 1/4 cup parsley leaves, loosely packed

• 1 lemon, zested and juice

• 3 tbsp olive oil

• 1 tsp chili flakes

• 1 tsp kosher salt

• 1/2 tsp sugar

Slice the fennel very thin (my mandolin makes the slices TOO thin, so I do it by hand).

Toss in a large bowl w/ a little sea salt, olive oil and a tbsp of vinegar.   

Use your hands to toss it around so it softens.

Next, make the dressing:  

Pit the olives and chop them with the walnuts and parsley.  Add to a small bowl.

Add in olive oil, about 2 tbsp of lemon juice and the zest.   
Finish with the salt, chili flakes and sugar.

Pour this lusciousness over the fennel in the large bowl and either sprinkle w/ the shaved parmigiano, or grated parm is fine. 

I loved this.  The perfect winter lunch.