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Savor simplicity in this quick and easy Fennel Salad. Thinly sliced raw fennel is tossed in a simple lemon dressing and garnished with parmesan and herbs. Enjoy it as a light and refreshing side dish with your favorite healthy lunches and dinners.
This simple fennel salad is the perfect introduction to fennel you’ve been looking for. Made with thinly sliced fresh fennel, a zesty 4-ingredient lemon dressing, and freshly grated parmesan, this quick and easy recipe is bound to become a staple in your healthy side dish routine!
Fennel’s naturally crisp, mild licorice flavor is the perfect canvas for the tangy brightness of the lemon dressing and the savory richness of parmesan. All together, they create a standalone palate-pleasing side dish that adds a refreshing element to a wide variety of main dishes.
Whether you’re grilling chicken or baking salmon for a light and healthy meal or indulging in hearty lamb chops or pulled pork, this shaved fennel salad on the side instantly turns the meal into a masterpiece.
Recipe features
- Minimal effort = maximum flavor! This salad is as simple as tossing thinly sliced fresh fennel in a citrus fennel salad dressing and garnishing with parmesan cheese and herbs.
- Beyond its sophisticated flavors, this salad with fennel is a great source of polyphenol antioxidants to support heart health and blood sugar, has a long list of vitamins and minerals, and is naturally gluten-free and easy to make vegan.
- This salad isn’t a one-trick pony. Enjoy it as a light lunch, a refreshing complement to healthy dinners, or add it to other meals, like grain bowls or tacos.
Ingredients
Fennel – This crisp salad vegetable has a bulbous base, celery-like stalks, and feathery fronds and is in season throughout fall, winter, and early spring. With a mild licorice flavor and crisp texture, fennel is a great way to add freshness and complexity to salads, soups, and more. When you’re shopping, look for fennel with firm bulbs and fresh stalks and fronds.
Olive oil – Choose a high-quality extra virgin olive oil to make the simple yet rich and flavorful dressing.
Lemon juice and zest – This duo adds a refreshing citrusy flavor to the dressing to complement the mild licorice notes of the fennel. Use freshly squeezed lemon juice and finely grated lemon zest for the best results.
Parmesan – Use freshly grated parmesan or shave it from the block yourself for the best flavor.
Fresh herbs – A medley of freshly chopped soft herbs, like parsley, basil, or dill, are sprinkled over the finished salad. Try not to replace these with dried herbs since they aren’t as flavorful as fresh herbs.
Instructions
Step 1: Make the dressing. Whisk the olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl or jar.
Step 2: Marinate the fennel. Place the shaved fennel in a large bowl, pour the dressing over top, and toss to combine. Let it sit for 15 minutes to marinate.
Step 3: Plate, garnish, and serve. Transfer the salad to a serving platter and sprinkle the parmesan and fresh herbs over top. Enjoy!
Tips and FAQs
- Make the salad dressing 2 to 3 days ahead of time if you need to assemble the finished salad in a hurry. Keep it in a sealed jar in the fridge until it’s time to marinate the fennel.
- Taste the salad before serving. Add more salt, pepper, or lemon as needed to balance the flavors to your liking.
Tip
Don’t waste the fennel fronds! You can finely chop these feathery green tops and sprinkle them over the salad just before serving for a vibrant garnish.
Variations
- Add another vegetable – Add thinly sliced beets, celeriac, turnips, parsnips, carrots, or cabbage to the salad for more color and texture.
- Incorporate fresh fruit – Make a pear and fennel salad or introduce a burst of sweetness with fruits like pomegranate seeds or thinly sliced apples to complement the fennel’s mild licorice flavor.
- Bulk it up with greens – Gently toss the fennel with fresh leafy greens, like arugula, radicchio, endive, spinach, or watercress, before serving.
- Citrus twist – Swap the lemon juice/zest in the dressing with orange juice/zest, grapefruit juice/zest, or a combination of fresh citrus flavors. The brightness of these fruits pairs beautifully with fennel.
- Instead of parmesan – Try crumbled feta, goat cheese, or burrata for a creamy, tangy kick.
- Garnish with nuts – Toss the salad with toasted almonds, walnuts, pistachios, pumpkin seeds, or sunflower seeds for extra crunch and nuttiness in each bite.
- Dairy-free – Replace the parmesan with nutritional yeast, vegan parmesan, or vegan cashew cheese.
Serving suggestions
This versatile fennel salad offers a refreshing contrast to heavier, boldly-flavored main dishes, like baked harissa chicken, grilled mango chicken, Cajun salmon, and air fryer tilapia.
It’s also delicious when served as a crisp and tangy topping on healthy grain bowls, like a Mediterranean lamb bowl or autumn harvest bowl. Alternatively, stuff it into salmon or shrimp tacos when they could use a hit of refreshment!
Can you eat fennel raw in salads?
Absolutely! Fennel can be enjoyed both raw and cooked. When raw fennel is added to salads, its crunchy texture and refreshing taste shine!
Does fennel salad taste like licorice?
Yes, the natural anise flavor in fennel does give this salad a subtle licorice flavor (in addition to its sweet, crisp, and aromatic notes). Its natural flavors are tied together with the lemon dressing, creating a well-balanced, tangy, and savory dish.
How do I cut fennel for a salad?
To start, chop off the stalks with a sharp knife. Peel away any outer layers of the fennel bulb that seem tough or discolored. From there, cut the bulb in half lengthwise, remove the core, and slice it into thin, uniform slices. To speed up the process and achieve consistent slices, carefully use a mandoline instead of a knife.
Storing
Refrigerator: You can refrigerate the leftover fennel salad in an airtight container for 1 to 2 days.
More simple salad recipes
If you made this Mediterranean fennel salad recipe, be sure to leave a comment and star rating below. Thanks!
Fennel Salad
Savor simplicity in this quick and easy Fennel Salad. Thinly sliced raw fennel is tossed in a simple lemon dressing and garnished with parmesan and herbs. Enjoy it as a light and refreshing side dish with your favorite healthy lunches and dinners.
Servings:
Ingredients
- 2 fennel bulbs thinly sliced
- 3 tablespoon olive oil
- juice from 1 lemon
- zest from ½ lemon
- ¼ teaspoon salt
- black pepper to taste
- 2 tablespoon shaved or freshly grated parmesan optional
- optional garnishes: fresh parsley, basil or dill
Instructions
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Place the fennel in a large bowl.
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Whisk the olive oil, lemon juice, lemon zest, salt, and pepper together, then pour the dressing over the fennel and toss to combine. Let the mixture sit for at least 15 minutes so the fennel can absorb the flavor.
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Transfer the fennel to a serving platter, sprinkle with cheese and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 246mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 1mg
