German Fennel Salad Recipe – Mutti's Fenchelsalat Rezept (2024)

FAQs

What is fennel salad made of? ›

Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That's it, really. Dead simple. I use this mandoline to make feathery whispers of fennel, but if a knife is what you've got, that'll work too.

Use the stalks on one side as a handle to give you a good grip. Chef's tip: If you want to shave it ahead of time, drop it into a bowl of iced water to keep it crisp; not lemon juice, which will soften it. Always save the fronds of fennel to use as a herb garnish on top of the finished dish.

Herbs: Fennel pairs well with fresh herbs such as dill, parsley, and thyme. Cheese: Fennel pairs well with cheeses such as parmesan, feta, and goat cheese. Nuts: Fennel pairs well with nuts such as almonds, hazelnuts, and pine nuts. Meat: Fennel pairs well with meats such as pork, sausage, and chicken.

To prepare the fennel, first slice the stalks and fronds away from the top. Use the fronds to sprinkle over the salad before serving. Give the bulb a wash with cold water, dry it and lie the bulb on one of its wider sides. Carefully slice it in half from the top (where the stalks were) to the base.

Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. To reap the benefits of fennel and its seeds, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes.

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

For example, Italians often eat fennel raw at the end of a meal, saying it helps with digestion and cleansing. If you do a quick search, you'll find that Fennel Bulbs are an impressive source of dietary fiber, which we all know is amazing for digestion and gut health!

Fennel contains beta-carotene (which is converted to vitamin A in the body) and vitamin C, a nutrient important for collagen production and tissue repair. Both these nutrients play an important role in maintaining the health of the skin, as well as the mucous membranes that protect organs like the respiratory tract.

Fennel Water: Rich in fibre which stimulates bowel movements and relieves constipation. Basil Water: Reduces Inflammation in the gut and promotes healthy digestion by improving gut mobility.

Recipes most often call for the bulb, but don't toss those tops! Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth.

Who should not drink fennel water? ›

The estrogen that is activated in the oil of the fennel seed could confuse your pregnant body, which is already experiencing a surge in all kinds of hormones. Since fennel is in the carrot family, avoid drinking fennel if you're allergic to carrots or other plants in that family — including celery or mugwort.

Serve it alongside chicken, lamb or fish for an easy and delicious weeknight side dish! Roasted fennel is one of my favorite side dishes for fall and winter; it goes well with just about any roast—especially chicken and lamb, or with a simple soup like Stracciatella.

Raw fennel is crisp and juicy. Often, you want to pair with a food's texture as much as its flavor. Crisp raw vegetables call for crisp, even effervescent wines. Dry cider is perfect for any raw fennel dish, with its hint of crisp tart apple that echoes the fennel's faintly sweet crunch.

Bulbs can be cooked or eaten raw, and the stems and fronds can be chopped and used in salads, dressings and marinades. Treat the fronds like you would herbs, such as dill – use to dress up salads, soups or even make fennel pesto.

The fennel bulb can be eaten raw or cooked — both have their perks! When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft.

Use the stalks in the same way as the bulb. Roast it, toss it in soup or slice it finely for salads. Use the stalks in place celery in almost anything.