Day 352: Insalata di Finocchio aka Fennel Salad ♥

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.

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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!

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!

COMPLIMENTS!

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

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RECIPE for INSALATA di FINOCCHIO (FENNEL SALAD)

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.

OLGA'S TIPS & KITCHEN NOTES
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.

NUTRITION INFORMATION Per Half Cup: 70 Calories; 4g Tot Fat; 1g Sat Fat; 120mg Cholesterol; 58mg Sodium; 3g Carb; 1g Fiber; 0g Sugar; 4g Protein. WEIGHT WATCHERS WW Old Points 1.5, WW PointsPlus 2, WW SmartPoints 2, WW Freestyle 1 CALORIE COUNTERS 100-calorie serving = 3/4 cup (6g protein).

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

fennel cooked eggs

MORE FAVORITE FENNEL SALAD RECIPES

~ Fennel-Apple Salad with Orange-Zest Candied Black Walnuts ~
~ Mark Bittman's "Salted" Chopped Salad ~
~ Spring & Summer Sliced Salad ~
~ more fennel recipes ~
from A Veggie Venture

~ Fish with Roasted Okra "Fries" & Tomato-Fennel Salad ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Roasted Cauliflower (<< A Veggie Venture's very first recipe!) Fragrant Orange Beetroot Salad Gypsy Pot Roasted Carrots & Mushrooms with Thyme Insalata di Finocchio aka Fennel Salad Tuna Salad Vegged Up Caraway Cabbage Quiche Chocolate Sauerkraut Cupcakes Sugar Snaps, Carrots & Peppers Chicka Chicka Chickpea Lunch Country Cornbread Tool Tip: Asparagus Steamer Stuffed Artichokes Asparagus Scallion Salad with Hard-Cooked Egg Savory Oatmeal with Scallions & Soy Sauce Whole Cauliflower with Homemade Cheese Sauce (< such an impressive appearance!) Spring Garden Vegetable Soup Seductive Kale Salad How to Microwave Asparagus Finnish Rosolli Salad

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

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