Thinly sliced raw fennel adds a lovely fresh, mild aniseed flavour and crunch to any salad and goes particularly well with salami. Tossed together in this simple salami and fennel salad with red onion, walnuts and salad leaves it makes a quick and tasty meal. Most salami is gluten-free, as opposed to sausages which often aren’t, so it’s a good choice for those with gluten intolerance. However, when buying it just check the label or ask at the deli counter to make sure. Delicious to serve as a starter, lunch or light meal this salad is also good served with new potatoes and cheese for a more substantial dinner.
- ½ head fennel, thinly sliced
- 1 small red onion, thinly sliced
- 150g mixed salad leaves
- 50g thinly sliced salami
- 50g walnuts, roughly chopped
- 1tbsp balsamic vinegar
- 3tbsp olive oil
- 1 garlic clove, crushed
In a salad bowl mix together the fennel, red onion and salad leaves.
For the dressing, place the balsamic vinegar, olive oil and crushed garlic in a small bowl or screw top jar. Whisk together, or shake if using a screw top jar, until combined. Season with salt and freshly ground pepper. Pour over the fennel, onion and salad leaves, toss to mix then top with the salami and walnuts.
Top tip for making Salami and fennel salad
Red onions have a sweeter, milder flavour than white ones so are ideal for eating raw in a salad but you can replace it with spring onions, if preferred.