German Fennel Salad Recipe – Mutti's Fenchelsalat Rezept (2024)

FAQs

What is fennel salad made of? ›

Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That's it, really. Dead simple. I use this mandoline to make feathery whispers of fennel, but if a knife is what you've got, that'll work too.

Sliced fennel or radishes soaked in ice water get significantly crispier—you can even store them overnight in a bowl of ice water in the fridge to use in salad the next day.

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Fresh fennel bulb is a good source of vitamin C, a water-soluble vitamin critical for immune health, tissue repair, and collagen synthesis ( 2 ). Vitamin C also acts as a potent antioxidant in your body, protecting against cellular damage caused by unstable molecules called free radicals ( 3 ).

Pregnancy: Fennel is possibly unsafe to use when pregnant. Regularly using fennel has been linked to preterm birth. Breast-feeding: Fennel is possibly unsafe. There are some reports of breast-feeding infants with damage to their nervous systems after they were exposed to herbal tea containing fennel through breastmilk.

Fennel bulbs are usually sold whole, with a little of the stalks still attached and, if you are lucky, some fennel fronds. To prepare the fennel, first slice the stalks and fronds away from the top. Use the fronds to sprinkle over the salad before serving.

Our body is able to function well only if it is free from toxins. Fennel water helps to do it effortlessly. A nutrient called selenium, found in fennel seeds, is known to have detoxifying properties. Sip on this water regularly in order to flush out harmful toxins from your body and take a step closer to a healthy you.

Both raw and cooked fennel have health benefits. Neither one is better than the other.

It would complement simple meats, like Chicken Saltimbocca, Balsamic Chicken or Pan-Seared Pork Chops nicely. Or, serve it with hearty vegetarian main dish like Vegetarian Baked Ziti. Roasted fennel isn't just for sides. You can use it to top your favorite flatbreads too.

Every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor.

How do you know when fennel is cooked? ›

It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. Roasted, fennel caramelizes at the edges and loses its crunch. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted.

We love it both ways! Roasted fennel has a buttery, caramelized flavor with very mild licorice notes while raw fennel provides a crunch and sweet, stronger licorice flavor like in our Easy Fennel Salad. We also love a sautéed version such as in our Spicy Gnocchi with Fennel and Mushrooms.

Cut the bulb in half: Cut the fennel bulb in half lengthwise. Remove the core: Use a small, sharp knife to cut out the tough core at the base of each half. You can discard the core or use it in soups or stocks. Slice or chop: Slice or chop the fennel as desired for your recipe.

Fennel is used as an ingredient in recipes and on its own as a side dish to complement a rich entrée. The vegetable has a mild licorice flavor and can be thinly sliced and eaten raw or cooked. There are two varieties of fennel. The vegetable we eat and from which fennel seeds are harvested is called Florence fennel.

Fennel is low in calories but rich in nutrients linked to many health benefits. The main fennel bulb is a plant-based source of potassium, sodium, phosphorus, and calcium. It is also high in essential fatty acids and magnesium. People can also use fennel seeds, leaves, and flowers in different ways.

Fennel consists of the bulb, the stalks, and the fronds, all of which have their own texture and flavor. Fennel grows above ground, and is layered, like celery. Sometimes called anise, fennel has a slightly sweet, almost licorice flavor that can be used as an aromatic in many recipes.

Most recipes that call for fennel are referring to the bulb, the swollen bottom end of the plant. The fennel bulb is enjoyed raw, where its anise flavor is most pronounced, and cooked for a sweeter, mellower version of itself. But don't pitch the rest! The entire fennel plant is not only edible but delicious.