Fennel and Walnut Salad

  • Active Time 5m
  • Total Time 5m

Serves 6

Fennel, a winter vegetable with a strong flavor, makes a simple but elegant accompaniment to a main course. To prepare this salad, the fennel must be sliced very thinly to separate the fibers and allow the flavor of the dressing to be absorbed. In ancient recipes fennel was often used to flavor sweet dishes.


  • 6 fennel bulbs, sliced paper-thin
  • 3 ounces walnuts, chopped
  • Freshly ground white pepper
  • Salt
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon lemon juice


Put the fennel slices into a salad bowl and scatter on the chopped walnuts.

Thoroughly blend together the pepper, salt, oil and lemon juice. Toss the salad with the dressing and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1256

nutrition information per serving

276 calories; 22g total fat; 0mg cholesterol; 123mg sodium; 20g carbohydrates; 8g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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