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magazine fasteasyfresh mixed greens with tangerines and shaved fennel
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.
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(3.86)
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This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.
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A beautifully simple salad.
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
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Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
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Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
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Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
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The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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