This fennel salad is slightly over the top. Do I really need the nuts and the cheese? (Yes, but it’s up to you if you keep them.) Is this salad gonna be good if you don’t have mint? Yep. Swap Planters cocktail peanuts you found in your pantry for the pistachios? Sure. What if you just use ground pepper and skip the red? OK.
This fennel salad is slightly over the top. Do I really need the nuts and the cheese? Is this salad gonna be good if you don’t have mint? Yep. Swap Planters cocktail peanuts you found in your pantry for the pistachios? Sure. What if you just use ground pepper and skip the red? OK. The important step is eating this salad as soon as you dress the fennel. You want that full crunch experience.
If you see brown jagged streaks on the fennel, remove an outer layer. Trim and discard about ½ inch from the root end of both fennel bulbs. Thinly slice the fennel bulb crosswise, starting from the base. It doesn’t need to be paper-thin. You’re going for about ¼-inch-thick slices. In a large bowl, combine the fennel, mint, cheese and vinegar. Finely grate the zest of the remaining half of the lemon over the fennel salad.
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