Versatile Fennel Salad

Ingredients

• 1 clovegarlic, grated or minced
• 15 ml (1 tablespoon)red wine vinegar
• 1 pinchred pepper flakes
• zest of 1lemon
• juice of ½lemon
• 15 ml (1 tablespoon)olive oil
• to tastesea salt
• about 30 g (scant ¼ cup)cashews
• 2.5 ml (½ teaspoon)nutritional yeast
• to tastefreshly ground black pepper
• 1 large (or 2 small)fennel bulb, stems cut off and fronds reserved
• about 85 g (½ cup)cooked white beans

Instructions

1. 1

   Make the dressing

   Put the garlic, vinegar, red pepper flakes, lemon zest and lemon juice in the bottom of a salad bowl, then whisk them together. Slowly pour in the olive oil while whisking until the dressing emulsifies. Season with a generous pinch of salt, adjust to taste and set aside.

2. 2

   Grind the cashews

   Use a mortar and pestle to grind the cashews until mostly fine. Add the nutritional yeast and a generous amount of both black pepper and salt, then mix.

3. 3

   Slice and toss

   Place the fennel on a mandoline stem side down, with the root facing up, and slice it very thinly straight into the bowl of dressing. If it does not fit, halve it through the root before slicing; rotate it towards the end to avoid the tough core. Add the white beans, reserved fennel fronds and about half the cashew mixture, then toss to combine. Serve straight away with the remaining cashew mixture on top.

What is fennel salad?

Fennel salad is a crisp dish built around the bulb, which has a fresh, gently anise-like flavour. Raw fennel is often sliced thinly and paired with a bright dressing, making it a refreshing starter.

This version adds white beans for substance and a ground cashew and nutritional yeast topping for savoury contrast. Lemon and red wine vinegar bring sharpness, while the fennel fronds make use of the herb-like tops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 4g protein, 15g carbs, 7g fat.

The white beans provide most of the carbohydrates and some of the protein, while the cashews and olive oil contribute most of the fat. Fennel adds freshness and fibre, with a smaller contribution to the overall energy. For a more balanced plate, serve it alongside a substantial grain or another protein-rich dish.

What makes the dressing work?

Lemon and vinegar: the combination gives the dressing its lively acidity, while garlic and red pepper flakes add savoury warmth. Whisk in the olive oil gradually so the dressing emulsifies rather than sitting in separate layers.

Seasoning: salt helps bring the flavours together, but the amount is left to taste. Start with the generous pinch specified, then adjust before adding the fennel.

How to slice fennel thinly

Mandoline: slicing the bulb directly into the dressing keeps the pieces thin and lets them meet the acidity straight away. Use care when handling the blade.

Tough core: rotate the fennel as you reach the root end to avoid slicing through the firm core. If the bulb is too large for the mandoline, halve it through the root first.

The cashew topping

Texture: grind the cashews until mostly fine, rather than aiming for a perfectly smooth powder. This gives the topping a little variation against the crisp fennel.

Seasoning: mix the nutritional yeast, salt and black pepper into the ground nuts. Add about half to the salad and keep the rest for finishing, so the topping is noticeable when served.

Beans and fennel fronds

White beans: they add a soft, creamy contrast to the raw fennel and make the salad more filling. Fold them in gently so they stay whole.

Fennel fronds: reserve them when trimming the bulb, then add them to the bowl with the beans. They bring a fresh, leafy finish without needing separate herbs.

When to serve it

Serve the salad as soon as it is tossed, while the fennel is crisp and the cashew topping retains its texture. The method is quick, though the total preparation time is not specified.

It works as a first course or alongside a meal with grains, roasted vegetables or another plant-based main. The beans give it enough substance to serve as a light lunch, too.

Recipe notes & tips

• Whisk the oil in gradually to help the dressing emulsify.
• Taste the dressing for salt before adding the fennel.
• Use a mandoline carefully and keep your fingers clear of the blade.
• Halve the fennel through the root if it is too large for your mandoline.
• Rotate the bulb near the root to avoid including the tough core.
• Save some cashew mixture to sprinkle over the salad just before serving.

Variations

• Add orange: replace some of the lemon juice with orange juice for a softer citrus note.
• Use another vinegar: swap the red wine vinegar for cider vinegar if that is what you have.
• Change the beans: use another cooked white bean in place of the listed variety.
• Add fresh herbs: toss in a small handful of chopped parsley for a leafy accent.
• Bring extra heat: increase the red pepper flakes slightly for a spicier dressing.

Common mistakes to avoid

• Pouring in the oil too quickly: the dressing may not emulsify; whisk it in gradually.
• Slicing through the core: it can leave tough pieces; rotate the bulb as you near the root.
• Grinding the cashews into a paste: stop when they are mostly fine, before they turn oily.
• Adding all the topping at once: reserve about half so there is some left to finish the salad.
• Making it too far ahead: the fennel can lose its crispness; toss and serve straight away.

How to store

For the best texture, serve this salad straight after tossing. If you need to keep leftovers, refrigerate them in an airtight container and eat within 1 day; the fennel may soften and the cashew topping will lose some of its texture. This salad is best served cold and does not need reheating.

Frequently asked questions