Algerian Fennel Salads and Fennel Slaws

Fennel, Carrot and Onion Slaw on a Bed of Mixed Greens

Algerians love salads. Tossed salads, composed salads, chopped salads, stuffed vegetable salads, bread salads, egg salads, potato salads, and pasta or rice salads. Raw, roasted, steamed, boiled vegetable salads. Salads mixed with citrus and orchard fruits, dried fruits and nuts, herbs, wild greens. They can be substantial enough to enjoy as a main course or a simple side dish to refresh the palate. Salads can be lightly dressed with citrus or vinegar and olive oil or richly coated with creamy mahonaiss (mayonnaise) or sour cream based sauces. Obviously not all Algerians love salads, however salads are as ubiquitous as couscous in Algeria.

Fennel slaws are really non-recipes. They are so easy to make and garnish with what's at hand. I'll just give a short list of just few Algerian fennel salad and slaw recipes with lists of ingredients.

Fennel, sliced very thinly
Endive, slice very thinly
Carrot, julienned or grated

Fennel, sliced very thinly
Radicchio, cut into chiffonade
Grapes or raisins
Toasted pine nuts

Fennel, julienned
Shredded Savoy cabbage
Grated Carrot

Fennel, finely chopped
Sliced boiled potatoes

Fennel, thinly sliced
Tart Green apples, julienned

Fennel, thinly sliced
Manzanilla olives
Flat leaf parsley

Fennel, thinly sliced
Sweet lemon (supremed)

 

I can go on and on. Algerian cuisine is all about endless variety with ingredients.