fennel salad

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Persimmon Salad With Citrus Dressing 

fennel bulb, thinly sliced

Fuyu persimmons, thinly sliced

¼ cup very thinly sliced red onion

oz butter lettuce

pomegranate seeds

pistachios (optional)

⅛ C crumbled goat cheese

orange- zest and its juice- about ½ C

lime – zest and its juice- about ¼ C

honey

olive oil

¼ tsp kosher salt

¼ tsp pepper

shallot very finely chopped

Persimmon Salad with Citrus Dressing 

Mix all the dressing ingredients together in a small bowl or jar. Set aside.

Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).

To platter the salad&#8211;  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.

To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Delicious! This was my go-to lunch salad in the midst of all the holiday eating. Thank you for this!

Made this tonight...so delicious! Thank you for sharing!

Recipe video above. This Fennel Salad is a classic combination - shaved fennel with a zesty lemon dressing and shaved parmesan. It&#x27;s the sort of salad you&#x27;ll find on the menu of high end bistros and fine dining restaurants. It presents beautifully, tastes refreshing and even people who don&#x27;t usually like fennel enjoy it because the fennel flavour is actually very mild!

Fennel Salad with Lemon Dressing and Parmesan

fennel (, or 2 baby fennels)

red onion (, shaved

lemon juice

tbsp extra virgin olive oil (, separated)

tsp salt

tsp pepper

parmesan cheese (,

Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.

Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.

Spread out on a plate &quot;carpaccio&quot; style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.

Serve immediately!

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Roasted spiced brussels sprout and chickpea bowl with fennel salad recipe

garlic clove, finely chopped

tsp coriander

tsp cumin

milliliters extra virgin olive oil

brussels sprouts, trimmed, halved

cooked chickpeas, drained

Greek yoghurt

mint leaves

fennel bulbs (about 1kg), trimmed, fronds reserved

green chilli,

tbs toasted sesame seeds

lemon

Crunchy and fresh, this Fennel Asparagus Salad pairs well with grilled fish, chicken or tofu.  Also delicious on a bed of spring greens with cucumber and radishes.  A vegan salad that can be made ahead and holds well in refrigerator for several days.

Fennel Asparagus Salad 

leek

fennel bulb (yielding about 2 cups)

lemon thyme (or substitute regular thyme)

Lemon juice

Sea Salt

½ teaspoon ground Black Pepper

Coriander

almonds,

avocado,

Thinly slice the tender white part of the leek in half circles.  Add 3 tablespoons of the olive oil to a cold sauté pan.  Turn burner on to medium and add the leeks.  Sauté until wilted and just starting to turn golden on the edges, about 6 minutes.  Add a pinch of salt to the leeks and set aside to cool.

Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.  Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends.

In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil.  Add the sautéed leeks, sliced asparagus and fennel.  Toss to thoroughly incorporate dressing.

Add avocado slices and toasted almonds to serve.

Merci pour cette belle recette!   Je l'ai essayé et toute la famille a beaucoup aimé.   J'Ai ajouté du bacon croustillant.   C'était parfait!

Made this and loved it - thank you!  This is going on the mother’s day brunch menu :)

We love this recipe and found that verjus substitutes perfectly for the lemon juice for anyone (like my husband) who has a citrus allergy.

Loved this salad as did everyone who I shared it with. It's crunchy, interesting, flavorful and healthy. I'll make this one again and again. I have shared this recipe with everyone that I served it too.

Love this salad!!  Didnt change anything in the recipe.

I have made this several times.  Especially when Asparagus first started this spring.  An excellent potluck dish!

This was sooooo good! My daughter, who could be a fennel addict, chose this for me to make, we loved it. It will be a regular on our Lent menu over the next forty days, and then beyond.

Oh my.  This is pure goodness -- and looks beautiful as well!!  
I LOVE fennel.  Made the beet orange fennel salad last week (another fave) and had an extra fennel bulb, so I made this salad tonight.  
I substituted a red onion for the leek because i didn't have a leek.  No other changes.  I served it on tender greens mixed with some cooked quinoa I had in the fridge, avocado, radishes and cucumbers.  I did not want the meal to end :)

Thank you Sylvia.

I made this today with farm fresh asparagus.  Was so delectably satisfying!  Tastes like spring.
I could drink the dressing....
Thanks Tonia and Sylvia!

I wanted a lite dinner and made this tonight. The fresh and straight forward taste makes this something special.  I added hearts of palm which complemented the avocado.  This is definitely a keeper - next time I’d like to add some mint  as well.

So fresh and delicious. I followed the recipe as written except used less oil. The flavors in the dressing were a perfect compliment to the raw veggies. This is so healthy and delicious. Thank you for another winner!

I’ve made this several times already this summer and it’s on the menu again tonight🙂  It’s so fresh!

This was absolutely delicious!  Will definitely be on repeat for my family!

Simple, fresh shaved fennel salad recipe that&#039;s crunchy, tangy, sweet, salty and soo good! This makes a perfect light vegetarian lunch or dinner salad.

Shaved Fennel Salad with Lemon and Celery

large (or 2 small) fennel bulbs (stalks trimmed off and fronds reserved)

celery (rinsed,

red onion

mint parsley leaves

unsalted walnuts (chopped* (see note below))

Medjool dates (pitted and diced)

goat Gouda or Parmesan cheese (freshly grated)

Flaky kosher or sea salt

Extra virgin olive oil

Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer.  Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl.

Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together.

To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.

Crunchy, bright and simple, this fennel salad is the perfect side dish for everything from grilled fish and meat to braised dishes and pastas.

Simple Fennel Salad with Lemon

fennel bulb, (trimmed and very thinly sliced (or shaved))

fennel fronds

lemon, (zested and juiced)

Kosher salt

black pepper (or red pepper flakes)

Combine fennel, fennel fronds, olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest in a medium bowl; season with salt and a good amount of cracked pepper.

Let salad stand 15 minutes before serving (to soften the fennel).

A healthy salad made with raw ingredients, quick and easy and packed with vitamins.

Fennel Blood Orange Salad with Feta

fennel bulbs

blood oranges

red radish

parsley

olives

feta

salt and pepper

mustard

lemon (juiced)

In a bowl combine the whole grain mustard, lemon juice and add salt and pepper. Whisking, drizzle the olive oil into the bowl and continue whisking well. Adjust the seasoning with salt and pepper if needed.

for the dressing

Slice off the top and bottom of the blood oranges and place on a cutting board. Slice along the shape of the orange from top to bottom cutting the orange peel away. Remove any white parts that have been left on the orange. Then cut the orange into thin round slices and set aside.

Remove the green fronds from the fennel and set aside. Cut the fennel in half and  using a mandoline slice into thin slices. Place in a bowl with ice cold water to keep crisp.

Peel, cut in half and slice the red onion on the mandoline. Place in a bowl with ice cold water.

Slice the red radish on the mandoline and soak in ice cold water.

Pick the parsley and cut or crumble the feta.

Strain all the vegetables and squeeze out any remaining water. Place the fennel, onion and radish in a bowl and pour the dressing on top. Toss well and season with salt and pepper.

Now add the olives, parsley, fennel fronds and oranges and toss lightly.

Serve the salad in a bowl to share or plate up individually. Decorate with the feta cheese.

for the salad

This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette &amp; topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.

Fennel and Chickpea Salad

fennel bulb (very thinly sliced)

chickpeas

celery

flat-leaf parsley (chopped)

Salt and pepper (to taste)

Parmesan

Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

This Shaved Fennel Salad is light, crunchy, and dressed with a homemade citrus dressing. Whip this versatile winter favorite up in 20 minutes!

Shaved Fennel Salad

fennel

green apple

navel orange

orange (optional, orange flavor)

salt

dill (chopped)

Prep: Trim the ends of the fennel bulb and celery sticks and remove the apple core. Use a mandoline on the thinnest setting to finely slice the fennel, apple, and celery. You can also use a knife, but I strongly recommend a mandoline, otherwise the vegetables may be tough to chew.

Mix: Transfer the fennel, apple, and celery to a large bowl. Add the orange juice, orange zest (if using), lemon juice, olive oil, salt, and dill to the bowl. Mix well and let sit for at least 15 minutes in the fridge, to allow the salt to soften the vegetables.

Serve &amp; Store: Mix again and serve immediately, or store in the refrigerator for up to 5 days.

This shaved fennel salad is crunchy, bright, and refreshing! The recipe is simple and delicious as written, but it&#39;s also wonderful with add-ins like orange segments, thinly sliced apples, or fresh mint.

Dijon mustard

sea salt

black pepper

cheese

pine nuts almonds

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, mustard, salt, and several grinds of pepper. Add the fennel and toss to coat.

Add the fennel fronds, cheese, pine nuts, and parsley and gently toss. Season to taste and serve.

This Easy Fennel Salad has been one of my favorites lately! The unique and creative flavors are so yummy, but the recipe process is secretly SO easy. It&#039;s hearty and filling enough to be a healthy vegetarian weeknight dinner, but impressive enough to be a side dish for a gathering. I love bringing this salad to parties and dinners with friends, pairing it savory meats and other side dishes for a meal that everyone will love!

Easy Fennel Salad Recipe

arugula

almonds

shaved parmesan

potatoes

Tablespoons avocado oil

pepper

paprika

garlic powder

Tablespoon red wine vinegar

dijon mustard

Tablespoon honey

Preheat Oven

Preheat the oven to 400 degrees Fahrenheit.

Combine Sweet Potatoes &amp; Seasoning

Combine the cubed sweet potatoes in a bowl with the oil, salt, pepper, paprika and garlic powder.

Toss to Combine

Transfer to Baking Sheet

Transfer to a baking sheet lined with parchment paper.

Bake

Bake for 30 minutes or until the potatoes are easily pierced with a fork.

Combine Salad Ingredients

Meanwhile, combine the sliced fennel, arugula, almonds and red onion in a bowl.

Whisk Dressing

Whisk together all ingredients for the dressing.

Add Sweet Potatoes &amp; Dressing

When the potatoes are done, add to the bowl, then top with the dressing and parmesan. Enjoy!

I think I never had fresh fennel in a salad before. But sounds like a great option to add. This salad is perfect lunch. Thanks for idea. I will save the recipe and give it a try.

Sweet potato is really good. I've had it before and it's really healthy. My Dad would even tell me that I can eat all the sweet potato that I want coz its good kind of carb.

Looks so healthy and delicious, ill try adding it to my salad recipes!

My goodness, that looks like a wonderful salad with some great combination of healthy ingredients. I love anything that is done with Sweet Potatoes &amp; the chickpeas &amp; dry quinoa combo makes this a wonderful recipe to try out right away!

I love fennel and sweet potatoes, this looks great!

This fennel orange salad will make you fall in love with salads! Shaved fennel and juicy oranges are tossed with a spiced-infused citrus vinaigrette, then finished with mint and pistachios. Elegant, refreshing, and full of fun flavors.

Fennel Orange Salad

medium navel or Cara Cara oranges

lemon, (zested)

garlic cloves, (minced, grated,

Aleppo pepper (or ¼ teaspoon red pepper flakes)

coriander seeds ((see Shortcuts in Notes))

cumin seeds

fennel seeds

(42 grams) extra virgin olive oil

maple syrup

Sea salt and black pepper

Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges, then segment the oranges or chop into small pieces Sprinkle the oranges with a pinch of salt and pepper; set aside.

Prep the Spiced Vinaigrette: To the orange zest, add the lemon zest, garlic, and Aleppo pepper; set aside.

Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug. Add to a small bowl with the cumin seeds and fennel seeds.

Make the Spiced Vinaigrette: Heat the olive oil in your smallest saucepan over medium heat for 2 minutes. Add the crushed coriander, cumin, and fennel. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for about 2 minutes, or until spices are a few shades darker and very aromatic. Pour the infused oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.

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The most viewed fennel salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine