Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre.
Know your fennel
The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Fennel, Apple, and Radicchio Slaw
Ingredients
- 2 tsp (10 mL) pure maple syrup
- 2 tsp (10 mL) sherry vinegar
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 1 medium fennel bulb, trimmed, and fronds reserved
- 2 apples, cored
- 1/4 of a whole radicchio, core removed
- 1/2 cup (125 mL) finely sliced fresh mint
- Orange zest for serving (optional)
Nutrition
Per serving:
- calories64
- protein1 g
- total fat0 g
- sat. fat0 g
- total carbohydrates16 g
- sugars10 g
- fibre4 g
- sodium25 mg
Directions
01
For dressing, in large bowl, combine maple syrup, sherry vinegar, and orange juice.
02
Core and slice fennel and apple and slice into matchsticks. Add to bowl with dressing. Coat apple with the dressing so apple slices don’t brown. Slice radicchio finely and add to bowl. Add mint and toss entire mixture together, adding a few gratings of orange zest and fennel fronds as you serve.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
