Fennel is one of our favourite winter vegetables, and we use it raw in salads, and also cooked. In this recipe the fennel is braised with garlic but remains crisp. It is then mixed with almonds and raisins, and its dressing is orange-based. Orange and fennel is a classic pairing.
This recipe was given to me by a friend some years ago. I didn’t record which friend! 😦 If it was you, let me know.
Similar recipes include Swede, Fennel and Apple Salad, Fennel and Potato with White Beans and Garlic, Slow Baked Fennel with Chilli, Garlic and Lemon, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.
Fennel Salad with Almonds
2 fennel bulbs, stalks discarded
0.25 cups almonds, lightly toasted
0.25 cup olive oil
10 garlic cloves, finely chopped
0.25 cups raisins, sultanas or currants
2 tspns coriander seeds
0.25 tspn grated orange zest
0.25 cup freshly squeezed orange juice
pinch saffron threads
0.25 cups coriander leaves (cilantro)
sea salt and black pepper, to taste
fennel fronds or chervil
Slice the fennel lengthwise about 25mm thick
If using whole almonds crush them coarsely with a rolling pin.
Heat the oil in a heavy pan over medium to high heat then saute fennel with garlic, salt and pepper until tender but still crisp, about 6 minutes.
Stir in the raisins, almonds, coriander seed, orange zest, orange juice and saffron, and saute until raisins start to plump, about 2 minutes.
Stir in the coriander leaves just before serving. It can be served a little warm or at room temperature.
recipe note and alternatives
Sometimes I throw in a whole dried chilli with the fennel as it cooks, and remove it before serving.