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Very Fennel Salad

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“From Quick and Simple, January 2006. Look elsewhere if fennel ain't your thing. Because fennel in this recipe plays the lead role, only the freshest, best quality will work. states: "When shopping for whole fennel, look for a firm bulb with the leaves and stalks still attached".”

Ingredients Nutrition


  1. *NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.
  2. Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.
  3. The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.
  4. In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.
  5. Serve the remaining vinaigrette on the side. Garnish the top of the salad with fennel fronds if desired for a very pretty presentation. This salad is begging to be served with some really good crusty French bread!

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