Easy Fennel Salad

In Italy, raw fennel is often eaten plain at the end of a meal to refresh the palate, and this salad is barely a step beyond that. It’s a study in restraint: crisp cubes of fennel dressed with nothing more than good olive oil, salt, pepper and an optional splash of white wine vinegar.

The appeal is all in the fennel itself. Raw, it’s wonderfully crunchy and juicy, with a clean, mild anise sweetness that’s far gentler than the licorice punch you might expect. A simple dressing lets that delicate flavor and texture take center stage instead of burying it.

Trimming is quick: cut away the stalks and feathery tops, then dice the bulb into small, even cubes so every forkful has the same satisfying crunch.

It comes together in minutes and makes a light, Italian-style side that cuts beautifully through rich or fatty mains.

Kitchen Tips

• Cut the fennel just before serving. It can brown slightly once cut, and it’s at its crispest fresh.
• Use your best olive oil here. With so few ingredients, its flavor really comes through.
• Save the feathery fronds and chop a few over the top for a pretty, extra-anise garnish.

Variations

• Shave the fennel paper-thin on a mandoline instead of cubing for a more delicate salad.
• Add orange or grapefruit segments, shaved Parmesan, or toasted nuts for more interest.
• Brighten it with lemon juice and zest in place of the vinegar.