shaved fennel salad

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!

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)

lemon

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

olive oil

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).

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

celery

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 fennel salad recipe is easy to make with cucumber, dill, and a tangy lemon dressing. A simple, refreshing vegan side dish!

Best Fennel Salad Recipe

fennel bulbs- trimmed and cored (about 1 lb)

cucumbers,

dill

red onion, thinly sliced

extra virgin olive oil

lemon zest

lemon juice, more to taste (***Meyer lemon

pepper,

sugar

Trim the ends off the fennel bulbs, cut in half legnthwise and remove their core with a sharp knife.

Using a mandolin, shave the fennel bulb paper thin and place it in a large bowl. Use a cut-resistant glove to protect your fingers. (Or finely slice as thin as possible with a chef&#8217;s knife). You should have about 6 cups packed.

Shave the cucumber and onion with the mandolin and place in the bowl.

Add the chopped dill and zest the lemon over the salad.

Toss in the olive oil, lemon juice, salt, pepper, and sweetener and toss well.

Taste and adjust salt, honey, and lemon to taste, adding more as needed.

Very bright and refreshing. Love that it is so different from other salads, not boring. I added radishes instead of onions, because that is what I got from my CSA this week. Gave it a kick.

One of the best I have had. So very delish. Kept wanting more but to full. THANK YOU

The fennel salad is aabsolutely delish. The fresh crisp light flavor is a delight. I saved some for the end of my meal as a palte cleanser. 
Great site for fabulous recipes.
Recomend to everyone. ?

I just found this recipe because I was looking for something to do with leftover dill and fennel. This salad is absolutely delicious!

I made this recipe (no onion) and it was a big hit.  So fresh and the fennel is very refreshing.

This was delicious.  I made it without any additional sweetness and decided to use a squeeze of agave as another reviewer had added some honey.   It would have been good with or without the added sweetness.  I did shave some Parmesan on the top.  When I was looking for fennel salads, several did have Parmesan so I did add, but just like the added sweetness, it was delicious without!!!

Keep up the excellent works guys I've incorporated you guys 


This may be one of my favorite recipes ever!  So cool, light and refreshing, and a breeze to make with my food processor using the thin slicing disk.
Last minute I decided to add some thinly sliced naval oranges I had which added a great burst of color and perfect flavor with the fennel. If I had had toasted sliced almonds those would be good also, but didn’t have any and didn’t miss them! ☺️
Another plus is the leftovers the next day were even better after sitting.
I sincerely thank you so much for this recipe!   I love to cook and seldom repeat recipes, however I can guarantee this will be made often!!!!

Such a refreshing and lovely dish! It was incredibly easy to make using a mandolin. It paired so well with your grilled salmon recipe.

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