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FENNEL SALAD
from "Real Simple® magazine"

You can slice the fennel using a sharp knife, a standard vegetable peeler, or a handy hand-held mandoline (available at most kitchen stores).

Hands-on time: 20 minutes
Total time: 20 minutes

Makes 4 servings
 Real Simple® magazine
INGREDIENTS (CLICK TO BUY)

1 tablespoon sour cream
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 fennel bulb, cored and thinly sliced
1/2 small red onion, thinly sliced
1 red chili pepper, seeded and thinly sliced*
1 tablespoon finely chopped fresh dill

* FreshDirect Note: When red chilis are not available, we'll include green jalapeños in the ingredients below.

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PREPARATION

Whisk together the sour cream, lemon juice, oil, salt, and black pepper in a large bowl. Add the fennel, onion, chili pepper, and dill and toss to coat. Serve immediately or cover and refrigerate for up to 5 hours.

NUTRITION PER SERVING
CALORIES 127 (78% from fat); FAT 11g (sat 2g); PROTEIN 1g; CHOLESTEROL 1mg; SODIUM 481mg; FIBER 2g; CARBOHYDRATE 6g



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Breakstone's Sour Cream - $3.49/ea
 16oz
 
  Lemons - $0.99/ea Save! 5 for $4
 
 
  Ocean Mist Farms Fennel - $1.99/ea
 approx. 12oz
 
  Red Onion, Large - $1.49/lb
 
 
  Jalapeño Pepper - $0.25/ea
 approx. 1oz
 
  Dill - $2.49/ea
 approx. 4oz
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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