Fennel Salad (2 Ways)

Fennel was originally cultivated in the Mediterranean. Fennel is still used in many Greek and Italian dishes, but it is now used around the world, too.

Fennel Salads

Benefits on Fennel:
Fennel contains phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K, potassium, vitamin A, calcium, vitamin C, iron, vitamin B-6 and magnesium.~ Medical News today

Fennel in the market

 Fennel Salad With Oranges 


4 servings
1 large fennel bub trimmed and thinly sliced
2-3 oranges peeled
2 tbsp of dried raisins, optional
1/4 cup toasted pine nuts
1-2 tbsp extra virgin olive oil
1 lemon
2-3 sprigs of mint, to garnish
5-6 black olives
Pepper, to taste

Fennel with cut up oranges


1. Lace the cut pieces of fennel on a serving plate and arrange for presentation purposes.

2. Section oranges and place on top of fennel and arrange for presentation.

3. Top with raisins, toasted pine nuts and black olives.

4. Save and reserve some fennel fronds to garnish the top of the salad. Drizzle with Olive Oil and Lemons

5. Pepper to taste

6. Mint to garnish

Be creative like an artist making a salad.

Fennel Salad with Pistachios

  • 2-3 Large Fennels
  • 1 bag raw Pistachios without the shells
  • A bunch of Fresh mint or dry
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil, and butter
  • Preparation: Preheat oven at 375°F Chopped or shave the fennel into bite size pieces, drizzle extra virgin olive oil, and bake in the oven until crisp. Brown lightly the butter on a none stick frying pan, add the pistachios and mint for 3 to 5 minutes. Mix the Pistachios with the baked Fennel and serve. So, Yummy! This is a meal by itself.