Bitter Greens Fennel Salad Recipe

I absolutely adore this salad recipe because it transforms a few simple ingredients into an unbeatable combination of flavors and textures. The bitter greens and fennel create a refreshing base, while the creamy goat cheese and crunchy walnuts elevate it to a whole new level of deliciousness.

I love devising dishes that are both tasty and wholesome, and my Bitter Greens Fennel Salad is just that. With a bold mix of arugula, radicchio, and endive, balanced by the refreshing crunch of fennel, I’m confident that this salad has the flavor department covered.

Fists of cherry tomatoes, slivers of red onion, and toasted walnut pieces all get in on the action, mingling with the greens and fennel. To dress this salad, I combine just enough extra virgin olive oil and lemon juice to lightly coat the salad, then finish it with a sprinkle of goat cheese and sea salt.

Ingredients

Mixed Bitter Greens:
These greens are rich in fiber and vitamins, giving the salad a slightly peppery, bitter note that aids in digestion.

Fennel:
The flavor of fennel is like licorice, but it is so much more than that.

Fennel is crisp and refreshing.

It has a brightness that not many vegetables can claim.

Fennel is high in vitamin C and potassium.

Cherry Tomatoes:
These are sweet and juicy; they provide antioxidants and a burst of color, along with dietary fiber.

Toasted Walnuts:
Walnuts are a fantastic source of protein and omega-3 fatty acids.

They have a wonderful flavor and texture and are a great addition to so many dishes.

Dijon Mustard:
Offers a low-calorie, sharp, and tangy bite, providing plenty of flavor without the extra fats or sugars.

Ingredient Quantities

• 2 cups mixed bitter greens (such as arugula, radicchio, and endive)
• 1 bulb fennel, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup crumbled goat cheese or feta
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper to taste

Instructions

1. In a big bowl, combine 2 cups of various bitter greens: arugula, radicchio, endive.

2. Take 1 bulb of fennel and slice it thinly, then add all of it to the bowl with the greens.

3. Combine 1/2 cup of halved cherry tomatoes for a jolt of color and flavor.

4. Add 1/4 cup of red onion, thinly sliced, for a hint of sharpness.

5. Add a crunchy texture to the salad by sprinkling on 1/4 cup of toasted walnuts.

6. For creaminess and tanginess, use 1/4 cup of goat cheese or feta, crumbled, over the salad.

7. In a tiny dish, beat together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard until they are combined as one.

8. Add salt and freshly ground pepper to taste, to season the dressing.

9. Evenly combine all the ingredients by gently tossing salad with the dressing poured over it.

10. Enjoy the harmonious blend of bitter, sweet, and savory flavors served up immediately.

Equipment Needed

1. Large salad bowl
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Small mixing bowl or dish
7. Whisk or fork (for mixing dressing)
8. Salad tongs or spoon (for tossing salad)

FAQ

• Q: What can I use as a substitute for goat cheese or feta?A: You can use gorgonzola or blue cheese for a stronger flavor, or try ricotta salata for a milder option.
• Q: How can I make this salad vegan?A: Leave out the goat cheese or feta and put in nutritional yeast or vegan cheese.
• Q: Can I prepare the salad in advance?A: The components can be prepared in advance. However, it is best to dress the salad just before serving to ensure maximum freshness.
• Q: What other nuts could work well in place of walnuts?If you seek a comparable crunch, then you should consider almonds or pecans.
• Q: How do I properly slice fennel?Trim the stalks and fronds from the fennel. Cut the bulb in half lengthwise and then cut the halves into thin slices crosswise.
• Q: What other greens can be used in place of arugula, radicchio, and endive?A: Other options for bitter greens are dandelion greens, frisée, or watercress, which you can also substitute in this recipe.
• Q: Can I use another type of oil instead of olive oil?Yes, you can use avocado oil or walnut oil to achieve a different flavor profile.

Substitutions and Variations

Bitter greens, mixed: Substitute with watercress, dandelion greens, or baby kale.
Fennel: Try using either celery or cucumber for a refreshingly crunchy alternative.
Cherry tomatoes: Swap with grape tomatoes or diced heirloom tomatoes.
Replace red onion with shallots or green onions for a milder flavor.
Toasted walnuts: Substitute toasted almonds, pecans, or pine nuts.
Substitute blue cheese or ricotta salata for feta or goat cheese to achieve a different cheesy taste.
Walnut or avocado oil can be used in place of extra virgin olive oil for a distinct taste.

Pro Tips

1. Fennel Fronds and Preparation Don’t discard the fennel fronds! Use them as a garnish to add extra flavor and a beautiful presentation to the salad. Also, soak the sliced fennel in ice water for a few minutes before adding it to the salad to enhance its crispness.

2. Custom Toasting Nuts Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until they are fragrant and lightly browned. This will intensify their flavor and add a delightful crunch to the salad.

3. Balanced Dressing If you prefer a slightly sweeter dressing, consider adding 1/2 teaspoon of honey or maple syrup to the olive oil and lemon juice mixture. This can help balance the bitterness of the greens.

4. Cheese Choice and Temperature Use good-quality goat cheese or feta, and for creamier texture, let the cheese sit at room temperature for a few minutes before crumbling it over the salad.

5. Chill for Perfection After assembling, let the salad rest in the refrigerator for about 10 minutes before serving to allow all the flavors to meld together more thoroughly.