Waste not: Fennel Top Condiment

Fennel Top Salad Dressing: Light, Herby, and Full of Flavour.

Chef Rhys Hannan transforms these delicate, feathery fronds into a light and tasty dressing.Fennel fronds are packed with bright, slightly aniseed flavour—perfect for turning an ordinary salad into something extraordinary. In this simple, fresh dressing, fennel tops shine alongside olive oil, lemon, and a hint of mustard for a dressing that’s zesty, herbaceous, and lightly tangy.

This recipe was created by Rhys Hannan as part AgriCULTURED 2025 and presented at the Healthy Eating on a Budget Workshop in partnership with St Lukes and Eat Well Tasmania.

Directions

Trim off the feathery fennel tops and stems rough chop. Add to a small food processor with the salt and oil. Blitz for about 3 minutes, stopping and scraping down the sides eventually, until you have a bright green, smooth paste.
That’s your base. Fragrant, and ready to use. Keeps well in a clean, sterilised jar in the fridge for a couple of weeks, especially if you avoid adding acid.
From here variations are easy. Add a fresh chilli for heat, an anchovy for depth, a clove of garlic for bite, a little lemon zest for brightness, or a pinch of cumin for spice. Don’t go overboard, just one or two additions can take it in very different directions.
Spoon it over roast veg, grilled fish or chicken, swirl it into yoghurt or hummus, or use it as a base for a quick vinaigrette. You paid for the whole fennel, you might as well use the whole fennel.

Storage Suggestions: Fridge: Store any leftover dressing in an airtight container in the fridge for up to 5 days. The fennel tops will continue to infuse the dressing with flavour, so it’ll only get more aromatic as time passes. Freezing: If you make a large batch, pour the dressing into an ice cube tray and freeze it in individual portions. You can pop out a cube whenever you need a quick dressing fix! Just thaw in the fridge overnight or at room temperature for a few hours.
How to use your dressing: Mixed Green Salad: A classic choice. Pair the fennel top dressing with fresh greens, avocado, and citrus for a light, refreshing side salad. Roasted Veggie Bowl: This dressing complements roasted root vegetables like carrots, sweet potatoes, and beets. Toss them with quinoa or farro for a hearty meal. Grilled Chicken or Tofu Salad: Use this dressing to elevate grilled proteins. Its bright, herbal flavor pairs beautifully with charred chicken or crispy tofu. Mediterranean Grain Bowl: Combine fennel top dressing with farro or couscous, chickpeas, cucumber, tomatoes, olives, and a sprinkle of feta (or vegan feta) for a vibrant, filling meal. Lentil Salad: Toss cooked lentils with chopped veggies, fresh herbs, and this fennel top dressing for a nutrient-packed salad that holds up well for meal prep.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Fennel Top Salad Dressing: Light, Herby, and Full of Flavour.

This recipe was created by Rhys Hannan as part AgriCULTURED 2025 and presented at the Healthy Eating on a Budget Workshop in partnership with St Lukes and Eat Well Tasmania.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Directions

Trim off the feathery fennel tops and stems rough chop. Add to a small food processor with the salt and oil. Blitz for about 3 minutes, stopping and scraping down the sides eventually, until you have a bright green, smooth paste.
That’s your base. Fragrant, and ready to use. Keeps well in a clean, sterilised jar in the fridge for a couple of weeks, especially if you avoid adding acid.
From here variations are easy. Add a fresh chilli for heat, an anchovy for depth, a clove of garlic for bite, a little lemon zest for brightness, or a pinch of cumin for spice. Don’t go overboard, just one or two additions can take it in very different directions.
Spoon it over roast veg, grilled fish or chicken, swirl it into yoghurt or hummus, or use it as a base for a quick vinaigrette. You paid for the whole fennel, you might as well use the whole fennel.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Storage Suggestions: Fridge: Store any leftover dressing in an airtight container in the fridge for up to 5 days. The fennel tops will continue to infuse the dressing with flavour, so it’ll only get more aromatic as time passes. Freezing: If you make a large batch, pour the dressing into an ice cube tray and freeze it in individual portions. You can pop out a cube whenever you need a quick dressing fix! Just thaw in the fridge overnight or at room temperature for a few hours.
How to use your dressing: Mixed Green Salad: A classic choice. Pair the fennel top dressing with fresh greens, avocado, and citrus for a light, refreshing side salad. Roasted Veggie Bowl: This dressing complements roasted root vegetables like carrots, sweet potatoes, and beets. Toss them with quinoa or farro for a hearty meal. Grilled Chicken or Tofu Salad: Use this dressing to elevate grilled proteins. Its bright, herbal flavor pairs beautifully with charred chicken or crispy tofu. Mediterranean Grain Bowl: Combine fennel top dressing with farro or couscous, chickpeas, cucumber, tomatoes, olives, and a sprinkle of feta (or vegan feta) for a vibrant, filling meal. Lentil Salad: Toss cooked lentils with chopped veggies, fresh herbs, and this fennel top dressing for a nutrient-packed salad that holds up well for meal prep.