Day 352: Insalata di Finocchio aka Fennel Salad ♥

Insalata di Finocchio aka Fennel Salad, a classic Italian salad with fennel and cooked egg ♥ A Veggie Venture. Weight Watchers Friendly. Low Carb. Quick and Easy.
An old-fashioned Italian salad, a classic, just a quick chop-chop of crisp, wet fennel and creamy cooked egg. Low Carb. Weight Watchers Friendly & Freestyle Friendly. Vegetarian. Naturally Gluten Free. Whole30 Friendly.

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 Russian is the accent at the dinner table!

Olga coached me through this quick side salad made with fresh fennel (also called "anise") and hard-boiled eggs. It's very good!

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!


"... our finocchio salad blew our mind. ... We plan on making finocchio salad when we invite guests to our summer home this year!" ~ Nick & GC


Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 3-1/2 cups

Just 6 ingredients!
4 hard-cooked eggs, diced (Perfect Hard-Cooked Eggs)
1 large bulb fennel, sliced thin or grated (see Olga's Tips)
1 green onion, chopped small
2 tablespoons lemon juice (plus more to taste)
1 tablespoon good olive oil
Salt & pepper to taste
For garnish, fennel fronds, lemon slice, even part of another cooked egg

In a bowl, combine all the ingredients. Garnish as you see fit.

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 or even plant botanical way, but in a memory jogging way to remember that roundish bulbs are less fibrous.)
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, you may 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.

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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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