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Photo Credit: Elizabeth Newman

Quick Pickled Fennel Salad

10 MINCook Time
4Servings
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
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Tangy, sweet, salty, and crunchy, this salad makes a great replacement to normal coleslaw. It's super simple and quick, all while enhancing the flavor of the fennel—making it the star of the dish.

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Quick Pickled Fennel Salad

Servings

4

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Quick Pickled Fennel Salad

Ingredients

    For the Pickled Fennel:

  • 1 large fennel bulb (top cut off, fronds removed and reserved for the salad)
  • 1 teaspoon grated orange zest (from 1 orange)
  • 1 teaspoon kosher salt
  • 2 tablespoons plus 2 teaspoons cider vinegar
  • For the Salad:

  • 1 cup pitted kalamata olives (halved)
  • 2 cups shredded carrots
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fennel fronds

Instructions

  1. To make the pickled fennel, quarter the fennel bulb and cut out the core. Using a sharp knife, thinly slice the fennel lengthwise into long, thin strips. In a medium bowl, toss together the fennel, orange zest, salt, and vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
  2. To make the salad, add the olives, carrots, and olive oil to the bowl with the fennel and its juices. Toss gently with a wooden spoon. Sprinkle with the fennel fronds and serve.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
14 grams
Protein
2 grams
Fat
11 grams
Saturated Fat
2 grams
Sodium
440 milligrams
Fiber
5 grams
Sugar
6 grams
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dairy free
gluten free
nut free
vegan
vegetarian

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