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Spring Fennel Salad On A Serving Plate On A Lace Cloth.

Spring Fennel Salad

Kosher Create
This Spring Fennel Salad Recipe pairs the anise-flavored fennel with bell peppers and carrots. The lemony dressing combines fragrant lemon rind with flavorful fennel leaves. Follow this step-by-step recipe to create this colorful and refreshing salad.  It is vegan, gluten free, dairy free and unequivocally delicious!
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Salad
Cuisine Mediterranean
Servings 4 People

Equipment

  • 1 Small Bowl
  • 1 Large Bowl

Ingredients
  

  • 4 cups Fennels (sliced, about 2 fennels)
  • 3 cups Carrots (sliced, about 4 carrots)
  • 2 1/2 cups Red Bell Peppers (sliced, about 2 medium peppers)
  • 2 1/2 cups Yellow Bell Peppers (sliced, about 2 medium peppers)
  • 1 cup Celery Stalks (sliced, about 3-4 stalks)
  • 2 tsp Lemon Rind
  • 3/4 cup Fresh Lemon Juice
  • 3 tbsp Olive Oil
  • 2 1/4 tsp Salt (adjust to taste and health requirements)
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Fennel Feathery Leaves (diced)

Instructions
 

Prepare The Vegetables

  • Rinse & prepare the vegetables. See detailed instructions below.
    Fennel Salad Vegetables Cut Thinly On A Glass Plate.

Fennel

  • Remove the green fennel feathery leaves and save for the dressing.
    Stem And Leaves Removed From Fennel On A Cutting Board.
  • Cut the fennels in half, remove the stems, and slice into thin strips.
    Fennel Sliced Into Thin Strips On A Cutting Board.
  • Soak the fennel in salt water for 1/2 hour. Rinse and set aside.
    Fennel Slices Soaking In Water In A Glass Bowl.

Celery

  • Thinly slice the celery.
    Celery Thinly Sliced On A Cutting Board.

Carrot

  • Peel the carrots and cut into thin strips. You can carefully cut the strips with a peeler.
    Carrots Peeled Into Strips With A Peeler On A Cutting Board.

Bell Peppers

  • Cut the peppers in half lengthwise.
    Bell Pepper Cut Lengthwise On A Cutting Board.
  • Remove the stem & pits.
  • Cut the yellow bell pepper into thin strips.
    Bell Pepper Cut Into Thin Stripes On A Cutting Board.
  • Cut the red bell pepper into thin strips.

Dressing

  • Dice the fennel leaves.
  • In a bowl, place the lemon juice, rind, olive oil, chopped fennel leaves, salt and pepper. Mix well.
    Dressing In A Glass Bowl.

Prepare The Salad

  • Place the sliced vegetables in a large bowl. Pour in the dressing and mix well.
    Vegetables For Fennel Salad In Large Bowl.

Notes

Refrigerate and serve cold.
Best stored in a tight sealed glass jar or dish.
You may opt to prepare the salad in advance to allow the flavors to intermingle. Note that the vegetables become pliant and loses volume, so plan portions accordingly.
Keyword Celery, Dairy Free, Fennel, Gluten Free, Healthy, Kosher, Mediterranean, Parve, Red Bell Peppers, Salad, Vegan, Yellow Bell Peppers