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Fennel salad (Σαλάτα με μάραθο)
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5 from 1 vote

Fennel salad

Prep Time20 minutes
Resting time1 hour
Total Time1 hour 20 minutes
Course: Salad
Cuisine: Greek
Servings: 2 servings
Author: Mia Kouppa

Equipment

  • small bowl

Ingredients

  • 1 fennel bulb, including the green fronds
  • 1/2 cup finely chopped flat leaf parsley
  • 2 green onions, chopped
  • 1 tbsp finely chopped green fronds
  • juice from 1/2 a lemon
  • 2 tbsp olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon red wine vinegar
US Customary - Metric

Instructions

  • Cut the fennel bulb into rounds then into strips. Chop up the green fronds at the end of the fennel stalks so that you have one tablespoon of chopped up fronds. Place both the fennel bulb and fronds in a bowl
    1 fennel bulb, including the green fronds, 1 tbsp finely chopped green fronds
  • To this bowl add the green onions, parsley, lemon, vinegar, salt, and olive oil. Mix everything together very well.
    1/2 cup finely chopped flat leaf parsley, 2 green onions, chopped, juice from 1/2 a lemon, 2 tbsp olive oil, 1/4 teaspoon salt, 1/4 teaspoon red wine vinegar
  • Let your salad sit, at room temperature, for one hour before serving. If you will be making your salad in advance, then allow it to sit in the refrigerator and bring to room temperature before serving.
  • Enjoy!