Looking for ways to use raw fennel bulbs from Food to Power? Make this quick & easy salad!

Adapted from Zestful Kitchen.

Ingredients:

  • Fresh fennel bulb 

  • Fennel fronds (these serve as an herb)

  • Lemon (use both the zest and the juice)

  • Olive oil

  • Kosher salt

  • Cracked black pepper

  • Optional: cooked white beans or chickpeas

  • Optional: cotija or feta cheese

Directions:

  1. If using beans, cook them beforehand and allow them to cool in the fridge.

  2. Trim the fennel bulb (save the fronds!) and slice it very thinly.

  3. Add the beans and chopped fennel to a bowl.

  4. Add some olive oil, lemon juice, and lemon zest and give it a good toss.

  5. Chop the fennel fronds. Add them to the salad along with the cheese.

  6. Season with a good amount of cracked black pepper and kosher salt.

  7. Let the salad rest for 15 minutes or so (this helps soften the fennel) and enjoy!

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