Oxbow Farm & Conservation Center

Braised Fennel Salad

Chef Craig Hetherington, Stimson Green Mansion


  • 1 head Leafy lettuce
  • 2 heads Fennel, sliced thin
  • 1 Shallot
  • 1/2 C White balsamic vinegar
  • 1/4 C cup honey
  • extra virgin olive oil
  • toasted Pepitas (pumpkin seeds)
  • salt and pepper
  • cumin (to taste)
  • tomatoes

  • Slice fennel in half and cut out stalk.  Cook in pan with olive oil and salt and pepper over medium heat until it is soft and starts to brown.  Clean lettuce.

  • To make vinaigrette:  chop shallot fine and mix in bowl with vinegar, olive oil, and honey.

  • Toasted Pepitas:  toss with oil, salt and pepper, cumin, toast in oven at 350 until crisp.

  • Serving salad:  toss lettuce with vinaigrette and tomatoes.  Top with fennel and pepitas.

    Enjoy!