Day 352: Insalata di Finocchio aka Fennel Salad

Today's vegetable comes from my father's companion Olga, who was born in Russia but lived in Italy with her Italian husband Giulio until coming to the United States. At Olga's, "Italian" is the house cuisine, even if the recipes are spoken with a Russian accent!

This is a quick side salad made with fresh fennel and hard-boiled eggs. It's very good!

NUTRITION NOTES ... This is a great low-carb salad for those who are watching their carbohydrate intake.

FROM THE ARCHIVES ... See the Recipe Box for other Vegetable Salads.

Bookmark or print this recipe only
Hands-on time: maybe 15 minutes
Time to table: see notes
Serves 6

4 hard-cooked eggs, cooled, 3 diced in small bits, 1 cut into sixths for garnishing
1 fennel bulb (see OLGA's TIPS)
Green onion, sliced thin

Juice of 1 lemon (or more, to taste)
Olive oil to taste (1 tablespoon used for nutrition estimate)
Salt and pepper to taste

Combine 3 eggs, fennel and green onion. Toss with remaining ingredients. Garnish with egg slices. If made with grated fennel, serve immediately. If made with sliced fennel, let rest for a couple of hours.

  • Look for round-ish (vs elongated) bulbs of fennel. (Hmm. It's the roundish bulbs that are called "female" -- not, apparently, in a male-female gender way, but in a memory jogging way to remember that roundish bulbs are less fibrous. Want to know more? Try here.)
  • To cut the fennel, first slice a bit off the root end. Then cut the bulb in half lengthwise.
    • If you're going to eat the salad right away, grate the bulb. It won't keep so be ready to eat it up.
    • If you're making the salad ahead of time, slice as thin as possible crosswise. When sliced, the salad will keep for a couple of days in the refrigerator.
    • Either way, the core is quite delicous so cut it out and dice it separately.
Made with 1 tablespoon olive oil, Per Serving: 92 Cal (59% from Fat, 23% from Protein, 17% from Carb); 6 g Protein; 6 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb3; 45 mg Calcium; 1 mg Iron; 75 mg Sodium; 164 mg Cholesterol; Weight Watchers 2 points

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Interesting to know about fennel bulb.I am familiar with fennel seeds only. Are both same?I will be posting beet icecream with your help in coming weeks.Have a nice time.

  2. Hi Ramya - Oh you must look for fennel! The bulb is an entirely different creation! It's very versatile -- not only is there this great salad, but in February I invited other food bloggers to share their fennel creations and the range of contributions was wide! The Recipe Box has lots of fennel ideas plus the February round-up where you'll find a photo too.

  3. I love it! The post and the salad!

  4. That looks wonderful. I love fennel, but avoided it for years because I was afraid it would taste too much like licorice

  5. At first we weren't sure about trying the finocchio, but after making our finocchio salad it blew our mind. It made our mouths water incredibly. We plan on making finocchio salad when we invite guests to our summer home this year!

  6. Hi Nic / GC ~ I'll tell Olga. She'll be as pleased as I!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna