Shaved Fennel Salad

Whip up this shaved fennel salad that is full of crisp fennel, arugula, sweet apples, orange, parmesan curls, and a crunch of walnuts. This is a fresh and delicious fennel salad you have to try soon.  The homemade dressing throws this salad to a w…

Whip up this shaved fennel salad that is full of crisp fennel, arugula, sweet apples, orange, parmesan curls, and a crunch of walnuts. This is a fresh and delicious fennel salad you have to try soon.  The homemade dressing throws this salad to a whole new level, it is bursting with sweet and tangy flavor...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Shaved Fennel Salad.

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
 

This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it reall…

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
 
This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire. 
 
So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.
 

What to Look For

First things first: select small to medium-sized white fennel bulbs that are heavy and firm with bright green feathery fronds. Avoid bulbs that are really large, have moist spots, or appear shriveled and dried out. If there are brown spots, leave the fennel on the shelf. Bulbs and stalks should be free of cracks, splits, and any discoloration or bruising.
 
The fennel you buy at the market is also known as bulb fennel, Florence fennel, or finocchio, though due to its similar flavor, it sometimes gets confused with anise. Fact: anise is an entirely different plant, but the two do come together to flavor absinthe. (Think about that the next time you sip one of these.) 
 
As for fennel seeds, you’ll find those with other dried spices. For reference, they’re a little bit bigger than chia seeds but smaller than cardamom pods. You can use them whole or crush them in a mortar and pestle so they’re more powder-like, removing some of the texture while highlighting their pungent earthy flavor.
 

How to Store Fennel

Similar to carrots, if you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags. Because of the delicate nature of the fronds, they tend to go bad more quickly than the bulbs. For a non-plastic-encased option, try storing fennel upright in a cup of water on the counter like a bouquet of flowers. Either way, try to use your fennel within a few days—any more than that, and it starts to lose flavor.
 

Root-to-Stem Dining

Like celery, the entire fennel plant can be consumed—there’s a ton of flavor in every part of it. Here's how to make the most of every last bit.
 

Bulb 

If you’re still craving comfort foods, try roasted fennel on a flatbread, paired with celery in a gratin, or with braised potatoes. To roast fennel, cut the bulbs lengthwise, cut out the core, and slice it as thin or thick as you like. Toss the fennel with olive oil, salt, and pepper, and roast in a 425℉ over for 25 to 30 minutes. Spring can’t come fast enough? Then use your fennel bulb in a Greek salad or a shaved salad with celery. If you're not a fan of licorice, ease yourself into fennel's charms by roasting it. Pair it with couscous, or blend it into this white bean dip; roasting fennel will bring out its sweetness and soften its flavor.

Stalks

According to The Barbeque! Bible, you can dry fennel stalks in the oven to preserve them. Just remove all fronds, and arrange the stalks in one layer on a baking sheet. Bake them at 200°F for 3 hours, then turn off the heat and let them hang out in the oven overnight to finish drying. Mark Bittman suggests grilling fish on the stalks (keep the fronds attached for this one, or use your just-dried stalks), and they can also be used to make broths, infused oils, or in place of celery in dishes.
 

Fronds

Chop up the fronds and use them like you would other fresh herbs. They're lovely in a pesto, an egg or potato salad, or as a garnish, like on this soup.
 

Seeds

You’re probably familiar with seeing fennel seeds in sausages and stews (those “seeds” are actually fruits, but everyone refers to them as seeds). Aside from using them in crackers or a genius cabbage recipe, their subtle licorice flavor and nuttiness can even serve as a zippy breath freshener!
 

Pollen

It may be a little more elusive, but fennel pollen has some diehard fans. It's been said that “If angels sprinkled a spice from their wings, this would be it.” Sold yet? The pollen can be sprinkled on meat and fish, paired with mushrooms, or even with ice cream. Look for it in specialty stores or online, or if you have fennel in your garden, you can let it go to seed and collect your own: be patient, forgo harvesting the bulbs, and you'll be rewarded with sunny yellow pollen-filled flowers. If you want to be truly wild, go foraging.

There are so many more ways you can use fennel and all of its parts. What's your favorite way to eat it?

This article was updated in April 2022 by our editors, who wanted to show off their love for fennel again.

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Fennel Salad with Parmesan

This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese. “I thought…

A Couple Cooks – Recipes worth repeating.

This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese.

Fennel Salad

“I thought I didn’t like fennel salads, until I tried this one.” That was my dad after taking a few bites of this salad, and what an endorsement! This delightful fennel salad is one anyone can enjoy despite any preconceptions, pairing the shaved raw vegetable with sweet apple, zingy lemon and savory Parmesan cheese. Delicate fennel fronds make a feathery garnish, and each bite is irresistibly crunchy with a pop of acidity. Welcome to our (and your?) new favorite side dish, versatile enough to pair with fish, chicken, or vegetarian mains beautifully.

Ingredients in fennel salad

There are several common flavor pairings with the licorice bite of fresh fennel. A common Mediterranean pairing is fennel and orange, like this Fennel Orange Salad. This shaved salad features fennel and apple, another ideal pairing where the sweetness of the fruit offsets the licorice crunch of the vegetable. Here’s what you’ll need for this salad:

  • Fresh fennel heads, plus fennel fronds for garnish
  • Apple
  • Parmesan cheese
  • Lemon juice
  • Olive oil
  • Salt and pepper
Fennel Salad

How to cut fennel

The most difficult part of this fennel salad? Thinly slicing the fennel! This vegetable can be tricky if you haven’t worked with it before. Here are the basic steps to how to cut fennel: or head to this video tutorial for more!

  • Chop off the stalks and root end. Using a large chef’s knife, chop off the fennel stalks. Save them because you’ll use the wispy parts, the fronds, in the salad. Cut off the root end.
  • Remove outer layers. Remove any tough outer layers of the fennel and discard them.
  • Slice in half, then in half moons. Slice down the center of the fennel bulb. Place it on its cut side and cut very thin half-moon slices parallel to the root end.

Remember to save those wispy parts: the fennel fronds! They look a bit like dill, and infuse even more fresh flavor into the salad.

Fennel

Tips for fennel salad

This fennel salad is ultra simple: toss all the ingredients together with olive oil, lemon juice and salt and pepper. It makes for beautifully fresh flavor with very simple ingredients. Here are a few more things to note with this fennel salad:

  • Serve immediately, or refrigerate until serving. It’s best right away, but you can refrigerate for a few hours if necessary.
  • It lasts up to 3 days refrigerated. It does lose some flavor over time, so refresh the flavors with more salt, lemon juice or lemon zest as needed.
  • Other flavor adders? Add a crunchy nut like chopped pecans, walnuts, or pistachios. Add sliced shallot for another savory element. Or swap apples for oranges and add thinly sliced red onion.
Fennel Salad

More fresh fennel recipes

Fresh fennel is a unique vegetable that adds intrigue in flavor: its raw licorice flavor is softened when cook. Here are a few ideas to try after this fennel salad:

This fennel salad recipe is…

Vegetarian and gluten-free.

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Fennel Salad

Fennel Salad with Parmesan


Description

This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese.


Ingredients

  • 2 heads fennel (4 to 5 cups sliced), plus fennel fronds
  • 1 apple
  • ¼ cup shaved Parmesan cheese (omit for vegan)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Using a large chef’s knife, chop off the fennel stalks, saving them for the garnish. Then cut off the root end of the fennel. Remove any tough outer layers of the fennel and discard them. Slice down the center of the fennel bulb. Place it on its cut side and cut very thin half-moon slices parallel to the root end. (Go to How to Cut Fennel for more. You can also use a mandolin to cut very thin slices if you have one.)
  2. Thinly slice the apple. Place the fennel and apple slices in a medium bowl, and add the shaved Parmesan cheese (cut shavings with a vegetable peeler). 
  3. Add the lemon juice, lemon zest, olive oil, kosher salt, and fresh ground black pepper. Pull off the wispy parts (the fronds) with your fingers, and roughly tear them, adding enough for about 2 to 3 tablespoons. Place them in the bowl. 
  4. Gently toss the salad with your hands until it’s evenly coated, taking care not to break the apple slices. Enjoy immediately or refrigerate until serving. Stores up to 3 days refrigerated; refresh the flavors with a pinch of salt and a bit of lemon juice or zest if desired. 
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad

Keywords: Fennel salad

A Couple Cooks - Recipes worth repeating.

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.
This salad helps these veggies shine and has all the c…

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.

This salad helps these veggies shine and has all the components of an amazing dish — it’s easy to prepare (just 9 ingredients!), incredibly delicious, and includes the perfect balance of crunchy, sweet, and savory elements. Plus, it’s beautiful and just dying to be on your fall and holiday table!

Roasted Fennel Brussels Sprout Salad from Minimalist Baker →

Rabbit Pasta with Green Olives, Fennel, and Preserved Lemons

Some people don’t like generalizations, but, well…that’s a generalization too, isn’t it? However, you sometimes need to paint a picture in broad strokes. And differences which are specific to certain cultures are interesting, which is why many of us travel, to experience them. (It’s also what makes us all delightfully different.) Most don’t come out of thin air, and often contain a kernel of truth,…

Some people don’t like generalizations, but, well…that’s a generalization too, isn’t it? However, you sometimes need to paint a picture in broad strokes. And differences which are specific to certain cultures are interesting, which is why many of us travel, to experience them. (It’s also what makes us all delightfully different.) Most don’t come out of thin air, and often contain a kernel of truth, although I’ve heard some doozies from people in various corners of the world about their perceptions of others.

One generalization that I’ve experienced, which has been confirmed by other Americans who have French partners or spouses, is that we’ve had things said to use that are rather…abrupt, or would be considered borderline insultant back in the States. If you read L’Appart, you may recall dear Romain saying to me probably the worst thing that you can say to a man, whereas I thought the obstetrician did a pretty good job with what he had to work with down there, and I’ve never had any other complaints from partners. But his best friend is half French, half American, so he sort of grew up experiencing some of our good aspects, and some of our…uh, eccentricities, so I can just laugh that stuff off.

Well, most of the time.

Continue Reading Rabbit Pasta with Green Olives, Fennel, and Preserved Lemons...

Easy Vegan Meatballs

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant…

A Couple Cooks – Recipes worth repeating.

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.

Vegan Meatballs

Here’s a go-to when you need a plant based dinner that’s protein-packed: this Vegan Meatballs recipe! Now, there are two problems with most vegan meatballs recipes. Vegan meatballs take a long time to make, and many recipes don’t have much protein (so you’re hungry an hour later). This vegan meatballs recipe solves both problems. This recipe takes under 30 minutes to make, and it’s packed with protein! Even better: the flavor is outstanding.

The secret to the best vegan meatballs

Ok, you might need to use a new-to-you ingredient for this one. But we promise: this will revolutionize your vegan meatballs game! The key? Tempeh. Here are the particulars on this powerhouse ingredient:

  • Tempeh is a compressed cake of whole soybeans. It can include seeds like millet or grains like rice, wheat, or barley (most brands are gluten-free). It has a nuttier flavor and firmer texture than tofu. Read more about Tempeh vs Tofu here!
  • Tempeh is protein packed. One serving has a whopping 20 grams protein! That’s double the protein in one serving tofu.
  • Wait, are soy products healthy? Soy products in moderation are part of a healthy diet! Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
Vegan meatballs

Consider a double recipe!

Before you start, think about whether you’d like to make a single or double recipe for these vegan meatballs. Here’s what to know:

  • This recipe makes 14 meatballs, about 2 to 3 servings. They’re easy to cook in one skillet and feed a family like ours (2 adults and 1 preschooler).
  • Consider doubling the recipe, because they save well! They hold up very well refrigerated or frozen (without sauce). Instant lunch or dinner!
  • You’ll need a very large skillet for a double recipe. Use the biggest you have to cook them!
  • Use the 2x button in the recipe below. You likely won’t need the full quantity of olive oil: you can likely cook the meatballs in less than 6 tablespoons (start with ¼ cup).

Important: steam the tempeh first

The cardinal rule when using tempeh in recipes: it tastes bitter raw. While it’s completely safe to eat raw, you’ll want to cook it to remove that flavor.

  • Steam the tempeh for just 10 minutes. It gets just the right moistness to the tempeh and removes the bitter flavor.
  • Steaming doesn’t make the recipe take any longer, because you can prep everything while the tempeh steams.
  • You’ll need a steamer basket for this recipe. Don’t have one? Here are a few ways to steam without a steamer.
Vegan meatballs recipe

Tips for cooking vegan meatballs

Once you’ve got your tempeh steamed, you’ll simply mix the dough together with breadcrumbs and spices. When you cook them, here’s the main thing to note: use chopsticks to turn them! It’s hard to use a spatula to flip the balls so they get golden on each side. Chopsticks make it much easier! Of course, you can use whatever method you like. Just try to get each side lightly browned!

Italian breadcrumbs, and how to make them gluten free

Italian breadcrumbs are an important component to these vegan meatballs. It gives them just the right texture so they don’t fall apart. If you eat gluten-free, we’ve got some ideas. Here’s what to know:

  • Italian breadcrumbs are breadcrumbs mixed with herbs and salt.
  • Can’t find Italian style? Mix ½ cup plain breadcrumbs with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free breadcrumbs these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs, then add the seasonings above.
Vegan meatballs

Make ahead and storage info

This vegan meatballs recipe is genius not only because it tastes great and has lots of protein. These also hold up very well! Here’s what to note about texture:

  • Store leftovers refrigerated for up to 5 days. Don’t store them with sauce, or they will get mushy.
  • Freeze leftovers after you allow them to cool. They’ll hold up in a freezer-safe container for up to 3 months. 

Ways to serve vegan meatballs

Once you’ve made your beautiful vegan meatballs…how to serve ’em? We’ve got ideas.

More vegan dinner recipes

There are lots of more vegan dinner recipes like this one! Here are a few more favorites to try:

This vegan meatballs recipe is…

Vegetarian, vegan, plant-based, dairy-free. For gluten-free, use gluten-free breadcrumbs or see the section above.

Print
Vegan Meatballs

Easy Vegan Meatballs


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 meatballs (2 large or 3 modest)
  • Diet: Vegan

Description

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.


Ingredients

  • 8 ounces tempeh*, finely chopped
  • ¼ cup minced white onion
  • 2 cloves garlic, minced
  • ½ cup Italian breadcrumbs
  • ½ teaspoon fennel seeds
  • 2 teaspoons dried oregano
  • 1 ½ tablespoons soy sauce or tamari
  • ¼ cup olive oil, divided*
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 to 3 cups favorite marinara sauce

Instructions

  1. Steam the tempeh: Place 1 ½ cups water into a saucepan with a steamer basket: the water surface should be right under the basket. Bring the water to a boil. Chop the tempeh into small pieces. Once boiling, add it to the steamer basket and steam it for 10 minutes while you prep the remaining ingredients.
  2. Mix the meatballs: Mince the white onion. Mince the garlic. Add them to a medium bowl with the breadcrumbs, fennel seeds and dried oregano. Once the tempeh is cooked, remove it from the steamer and add it to the bowl with the breadcrumbs. Stir in the soy sauce or tamari and 1 tablespoon of the olive oil and mix. Once the tempeh cools slightly, use your fingers to mash it together into a uniform dough.
  3. Form the meatballs: Use your fingers to form the dough into golf-ball sized balls, about 13 to 14 total, placing them on a plate. 
  4. Cook the meatballs: Heat the remaining 3 tablespoons olive oil in a non-stick large skillet over medium high heat. Add the meatballs and cook, turning them occasionally with chopsticks, until lightly browned on all sides, about 5 to 6 minutes. Reduce the heat to medium if it starts to smoke.
  5. Serve: Once cooked, you can remove the meatballs from a pan and refrigerate up to 5 days until serving if you’d like. Or serve immediately: turn off the heat and add the marinara sauce to the pan (beware of spitting). Simmer for about 1 minute until warm, then top with chopped basil or parsley and serve. Store leftovers refrigerated without sauce for 5 days, or allow to cool then freeze in a freezer-safe container for up to 3 months.

Notes

*The meatballs save well, so we recommend making a double recipe and refrigerating or freezing leftovers! Click the 2x button for quick doubled quantities.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan meatballs, vegan meatballs recipe

A Couple Cooks - Recipes worth repeating.

Easy Pizza Sauce

Homemade Pizza Sauce We love making homemade pizza. Sure, it takes a little effort to make pizza dough from scratch, but it is well worth it. And if you are going to take the time to make homemade pizza dough, PLEASE make homemade pizza sauce. To make …

Homemade Pizza Sauce We love making homemade pizza. Sure, it takes a little effort to make pizza dough from scratch, but it is well worth it. And if you are going to take the time to make homemade pizza dough, PLEASE make homemade pizza sauce. To make a really good pizza you need to start…

The post Easy Pizza Sauce appeared first on Two Peas & Their Pod.

Easy Marinara Sauce

My homemade marinara sauce is one of my all-time favorite recipes. I make this recipe ALL of the time, it is a staple in our kitchen. It’s a family recipe, that could be a secret family recipe, but since we don’t keep any secrets from you g…

My homemade marinara sauce is one of my all-time favorite recipes. I make this recipe ALL of the time, it is a staple in our kitchen. It’s a family recipe, that could be a secret family recipe, but since we don’t keep any secrets from you guys, I am sharing the recipe. You are our…

The post Easy Marinara Sauce appeared first on Two Peas & Their Pod.

A Parmigiana Without Tomatoes? It’s Not Just Possible, It’s Fantastic

We’ve partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. Known for its unmistakable taste and perfectly crumbly texture, this che…

We've partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. Known for its unmistakable taste and perfectly crumbly texture, this cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods).


Parmigiana is a true Italian classic, with quite possibly as many variations as there are cooks. While the most well-known version, parmigiana di melanzane, involves slices of eggplant (grilled or deep-fried, depending on which camp you're in) baked with tomato sauce and melting cheese, it’s a dish that lends itself well to adaptations—and has for centuries.

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shaved fennel and crushed olive salad

Last week I childishly pouted that nobody really loves fennel salads and so many of you commented that you wanted one, I am delighted I’ve been given the external validation I require to share a new one here. This fennel salad is from Ca…

Last week I childishly pouted that nobody really loves fennel salads and so many of you commented that you wanted one, I am delighted I’ve been given the external validation I require to share a new one here. This fennel salad is from Café Altro Paradiso, which shares a chef — Ignacio Mattos — with two other New York restaurants, estela and Flora Bar. What I love about the cooking at these restaurants is that there’s a quiet minimalism to each dish that belies the actual complexity of flavors. It’s particularly evident in salads. At estela, my favorite is this endive salad, which seems like the most plain pile of lettuce until you find the heap of loudly flavored texture and crunch below, for scooping onto the leaves. This fennel salad looks equally unassuming when it comes out: a mountain of shaved bulb. But it sits on a piquant medley of crushed olives, thinly sliced stems, minced fronds, sharp cheese, citrus zest, juice, wine vinegar, olive oil, and seasoning that I’m not sure I ever want to stop eating.

what you'll need

Fennel is divisive. Olives are divisive. I know this salad isn’t for everyone — I mean, what is, truly, except puppies, kittens, and thriving postal service — and if you’re about to tell me that you’d like this except for the fennel and/or the olives, shh, you don’t need to because I already know. I’ll have something you like more next week. Everyone gets a turn. I’ve gone full Mom Voice, haven’t I?

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