Fennel & Dill Salad
Mess Level: Low
Yield: 2 Servings
Prep Time: 15 min
Cook Time: None
For the Salad:
- 1 Fennel Bulb
- 1 Small Bunch Dill
- 1 Persian Cucumber or Half Normal Cucumber
- 1 Head Red Leaf Lettuce
For the Dressing:
- 3 Tablespoons Fresh Lemon Juice (approx 1 large, juicy lemon)
- 1 ½ Tablespoons Spicy Brown Mustard
- 1 Tablespoon Honey
- 3 Tablespoons Olive or Grapeseed Oil
- Salt to Taste
- Pepper to Taste
- Wash the fennel bulb, cut off the root end and the stalks, then cut the bulb in half. Remove any browned, outer layers.
- Cut the halves in half to make quarters and cut out the tough, inner root.
- Slice the fennel as thin as you can (I recommend using a mandolin) then add to a mixing bowl.
- Peel the cucumber in strips and cut off one end in a bias. Cut the cucumber into thin pieces and add to the mixing bowl.
- Remove the stems from the dill and finely chop it then add to the mixing bowl.
- Chop the lettuce into bite-sized pieces and add to the mixing bowl.
- In a mason jar or squeeze bottle, combine all dressing ingredients. Shake vigorously, capping the top with your finger, until combined.
- Use tongs to toss the salad with the dressing. Serve immediately.
Did You Make It? Tag Us!
- Gluten Free: Yes! This dish is naturally gluten free.
- Vegan: Substitute the honey for 2 teaspoons sugar mixed with 2 teaspoons very hot water.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete steps 1-7
- Store ingredients separately in the fridge. When you’re ready to make it combine the salad ingredients in a large bowl, shake up the dressing, and complete step 8.
This salad tasted watery to me.
Please for the love of god tell me you dried your lettuce...
That is number one. Also making sure your ingredients are of good quality so they actually carry some flavor since this is such a simple salad is of the utmost importance.
Should I leave the seeds in the cucumber?
You don't have to pick out the seeds (and stems)...
Unless you have a big, watery cucumber the seeds should be fine.
I don’t have spicy brown mustard.
This is a discussion for another day, however...
No worries, any old mustard you have on hand will do, though I would use yellow mustard as a last resort. Whole grain would be fabulous!
Ramblings of a Line Cook
Fennel bulbs float around the local markets like so many awkward, lanky teenagers, lost in a sea of people that look at them quizzically without an inkling of what to do with them. For me, fennel was like a foreign creature that was not to be bothered with for the longest time.
When I got my first job in a fine-dining kitchen as a prep cook dried fennel began to pop up in many of the recipes I was making; Meatballs, bolognese, which we called “bolo”, and the amazing winter squash soup that we steeped the cream for in a myriad of spices including cinnamon and fennel.
Slowly, as learning how to use things always goes, there isn’t just a day you suddenly are an expert on the subject, you just begin to realize the options, potential, and ways it can be used over time.
Enter this fennel salad. It was born out of a long, hot day at work and the desperate urge to eat something green and refreshing after a weekend of eating like I was in an underground bunker. The beauty of this salad is its simplicity, its minimal ingredients, and the heavy use of fennel and dill cut with a crisp, Persian cucumber and butter lettuce. Fennel on, my friends.