Fennel and Date Salad with Feta, Toasted Walnuts and Yogurt Dressing

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Yield:  4-6 Servings

1 small   Fennel bulb, shaved thin on a Japanese mandolin
1 each    English cucumbers, peeled, seeded and sliced
8-12 each   Medjool dates, pits removed, cut into slivers
1 Tbsp. + 1 tsp.  Lemon juice
2 Tbsp + 1 tsp.  Extra virgin olive oil
To taste   Kosher salt and freshly ground black pepper
1/4 cup   Plain yogurt (preferably Greek)
4 oz    Organic greens
2 oz    Feta cheese, crumbled
1/4 cup   Walnuts, toasted and coarsely chopped
2 Tbsp.   Spring onions, minced

1. Combine the fennel, cucumbers and dates and in a mixing bowl.

2. In a separate bowl, whisk together 1 Tbsp of the lemon juice and 2 Tbsp of the olive oil. Season with salt and pepper and set aside.

3. In another small bowl, whisk together the yogurt, the remaining 1 tsp. of the lemon juice, and the remaining 1 tsp. of the olive oil. Season the dressing to taste with salt and pepper. 

4. Toss the fennel mixture with the yogurt dressing; taste for salt and pepper.

5. Dress the greens with the lemon vinaigrette, tossing in a few grains of kosher salt. Arrange them on a serving platter; spoon the fennel and cucumber salad over the greens.

6. Top with the feta, walnuts and chives.


Fennel, Spinach & Granny Smith Apple Salad

Yield: 4 servings       

1 small  Fennel bulb, (reserve 2 Tbsp fennel fronds)
1/4 each  Red onion
1-1/2 oz  Baby spinach, chiffonade
1 each   Granny Smith Apple, peeled, cored and cut into matchsticks
2 tsp   Extra virgin olive oil
1 each   Lemon, zested and juiced
To taste  Kosher salt and freshly ground black pepper

1. Slice the fennel and onion very thinly using a Japanese benriner; transfer to a mixing bowl along with the apple and spinach.

2. Toss with the olive oil, lemon, salt and pepper and reserved fennel fronds.