Fennel and Apple Salad

My dear old daddy was thinning out his fennel patch last week and showed up with 3 baby fennel roots. I love fennel. I love it especially raw and in this quick and easy salad. It’s got a slightly licorice-y taste and you might not like it if you’re terribly offended by licorice. I’m not. I’m into it. In fact, when I was a kid we had this really awful, dangerous horse that was all black and named Licorice because of how she smelled.

Just kidding. It was because of her color.

fennel and apple salad

Fennel and Apple Salad
Recipe Type: Salad
Prep time: 5 mins
Total time: 5 mins
Serves: 4
  • 1 large fennel bulb or 3 babies
  • 1 apple – any crisp variety will do, I’m partial to Gala
  • Juice of 1/2 a lemon
  • Sprinkle of salt
  1. Chop the fennel bulb into slices across the root about 1/2″ thick to give you a pile of little crescents. Rinse them in water to get the dirt from the crevices.
  2. Chop the apple into 1/2″ chunks.
  3. Drain the fennel and mix with the apple, lemon juice, and salt.
  4. Eat it. Thank me later.

You might be tempted to make this salad more fancy by adding some other ingredients like celery or nuts, but I wouldn’t bother. It’s really just lovely like this served with a good sandwich and a glass of iced tea, or with some grilled meat or fish.


  1. Great Stone Face on March 25, 2012 at 11:26 am

    Is there a difference in flavor (or intensity of the anise flavor) between your baby fennel bulbs and the big ones at the supermarket?

    • Hilah on March 26, 2012 at 10:09 am

      I didn’t notice a taste difference, but my baby bulbs were a little tougher to chew than the ones you get at the store. I think that is more to do with the cultivation than their age, though

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