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IngredientsMethod

Fine cooked fennel greens and tender stems with garlic and lemon on a plate beside the sea
Aegean Region style

Last updated:

Last updated:

Wild Fennel Salad

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Arapsaçı Salatası

Anise-scented fennel greens with lemon, garlic and olive oil.

Prep
20 min
Cook
15 min
Rest
15 min
Total
50 min
Servings
4

Ingredients

Method

  1. Pick over the greens, trim woody ends and wash in several changes of clean water. Leave tender stems and leaves in manageable pieces.

  2. Bring a large pan of water to a boil. Add greens and simmer until the stems yield easily to a knife, checking after 6 minutes. Drain without squeezing; cool briefly.

  3. Whisk lemon juice, olive oil, salt and garlic. Spoon over the warm greens and rest for 15 minutes. Serve with lemon wedges and a little finely grated zest if desired. Refrigerate leftovers promptly.

Cooking guidance

Use food-grade wild fennel sold as arapsaçı, not dill or an unidentified gathered plant. Remove the tough lower stalks.

Buy edible greens from a reliable food supplier and wash thoroughly. Do not rely on a recipe image to identify wild plants.

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