This aniseed tasting root adds a special flavour to salads. It is especially tasty when paired with with oranges, apples, and other fruits.
This is a great lunch or dinner party starter consisting of a crisp salad of fresh fennel, rocket, oranges and little else.
The bitter taste of dark red radicchio complements the aniseed flavour of pale green fennel and the sweetness of oranges.
This colourful salad combines red oak leaf lettuce, radicchio, thinly sliced fennel and grated carrots, garnished with herbs and chopped fennel fronds. A lemon-sherry vinaigrette adds lively flavours.
A very elegant and attractive salad with the perfect combination of flavours and textures. Serve at a dinner party or buffet spread.
Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine.
This is a lovely savoury salad dish which goes together in minutes. The fennel is mild after cooking and adds a sweet licorice taste.
Triple sec liqueur adds a hint of sweet orange flavour to a colourful slaw made from red and green cabbage, thinly sliced fennel and a sprinkle of pine nuts.
Fennel and avocado are mixed together and seasoned with extra-virgin olive oil and nutmeg in this quick and easy Italian salad recipe.
Very versatile, impossible to muck up. Fresh in summer at a BBQ but also great with hot curries to help cut the heat (like a raita.) Doubles or quadruples easily for a crowd.
Crisp slices of raw fennel are dressed simply with a lemon vinaigrette and topped with shaved Parmesan in this elegant salad. Serve with fish or chicken or enjoy as a light lunch with bruschetta topped with diced tomato and basil.