F is For Fennel

[ 2 ] July 21, 2009 |

Vegetables from A to Z

By Hannah Marcotti

I had that excited feeling you get when you can’t wait to share something really good. In this case it was a salad. Then I realized my salad wasn’t as unique as I thought.  There are others out there equally creative as I am!


Okay, so I didn’t invent this salad. I Googled it as I was thinking what to call it and found that it already existed, in many places. This creative salad is called West Coast Waldorf on Oprah’s site. I’m calling my version simply, Waldorf Dessert Salad. It uses fennel instead of celery, which, as it turns out, has been thought of before! And it’s good enough to eat for a meal or dessert; or just make an extra big serving and have it for both. If you are eating it for dinner, add some goat cheese or sheep feta for a little something extra.

Last year, when those adorable little fennel bulbs started showing up in our CSA, people didn’t seem as taken with them as I was. I often overheard talk about all the reasons for disliking fennel as they walked to place it eagerly in the bin for unwanted vegetables. I was sure that these fennel haters had never had fennel sliced thinly and added to a salad with apples, oranges, and feta like the one my husband made me after my baby was born. Surely they would be craving it if they had. Or perhaps they never thought to add it to the pan when roasting chicken, potatoes, onions, and carrots? I’m willing concede that some may just not like fennel, but I will offer up a recipe to challenge even the most fennel phobic out there.

Fennel seeds are popular in sausages and for brewing tea that helps reduce bloating and gas. It is in my favorite toothpaste which my son calls “kale toothpaste.”  The fronds can be used to add color and flavor to your dishes. The baby fennel bulbs work best for raw salads, but use what you have. The big ones tend to be a bit tough in the outer layer, so I would remove that. This salad is a take on Waldorf and is dairy and egg free. Try using any nuts or dried fruits you have on hand. Remember recipes are merely guides for your own creativity and for using what you have.

So now, tell me the truth . . . where do you stand with fennel?

Waldorf Dessert Salad

1 medium or two baby fennel bulbs, core removed, sliced thinly

¼ cup of fennel fronds, chopped

2 crisp apples, cored and cut into chunks

¼ cup raisins

¼ cup chopped dried figs or apricots (or whatever dried fruit you have in the pantry) roughly chopped

½ cup sliced raw almonds or chopped walnuts


½ cup grape seed oil veganaise

Juice from 1 lemon

1 tablespoon honey

Assemble salad in a bowl. Mix together dressing ingredients. Dress salad and let it sit in the refrigerator for 30 minutes to 1 hour. Garnish with fronds from the fennel.

Hannah Marcotti is a holistic health counselor who loves creating exciting recipes and inspiring others to get into their kitchens and cook with whole foods. Through her counseling business, Hannah’s Harvest (www.hannahsharvest.com), she hopes to create a ripple effect of health and happiness in Providence and beyond. She shares her musings on life with three children and searching for that next perfect meal on her blog, Hannah’s Harvest Thoughts.

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Category: food + recipes, Vegetables A to Z

Hannah Marcotti

about the author ()

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at Hannah’s Harvest.

Comments (2)

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  1. Beth Palisoc says:

    This is one of my favorite salads that Hannah makes us when she’s in NY. Delicious!!!

  2. erin goodman says:

    i just posted a little piece in our csa newsletter about fennel. it sounded oh-so-appealing when i re-read what i wrote but the truth is i pass right by it every week at our csa pick-up.

    i’m going to stretch myself a bit this week though and give it — and your recipe — a try!!!

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