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.

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Top 4 shaved fennel salad recipes from across the web

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The most viewed shaved fennel salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine