Fennel Salad with Mint Vinaigrette

Fennel Salad with Mint Vinaigrette

This shaved fennel salad from Simply Recipes is what really helped change our opinion on fennel. The crunch of the fennel paired with the mint vinaigrette and cool yogurt had us dreaming about this salad for days afterward. Save the fennel fronds for our Fennel Frond Pesto and the stalks for our Root to Stalk Broth


2 as a side


1 fennel bulb

1 teaspoon sugar

2 tablespoons lemon juice (approximately 1/2 a lemon)

1/2 teaspoon mustard (we used the Whole Grain Beer Mustard from Pantry House)

large pinch of salt (approximately 1/4 teaspoon salt)

1 tablespoon fresh mint, chopped

2 teaspoons onion, chopped

yogurt for dipping (you could also mix it in the salad too)



Trim about one inch off the bottom of the fennel bulb. Using a mandoline or a sharp knife, thinly slice the rest of the fennel bulb and place in a bowl.

In a jar or a small bowl, make the vinaigrette. Combine the sugar, lemon juice, mustard, salt, mint and onion and shake or stir to combine. Pour over the fennel and stir to combine.

Refrigerate the salad for an hour to let the flavors marinate. Serve with the yogurt for dipping and a side of rice if you're looking for a more complete meal.


vegetable plate

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