Photo Credit: Lauren Volo
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.
Quick Pickled Fennel Salad
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
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.
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.