Good Shaved Fennel Salad Recipe

This fennel salad recipe is completely excellent with shaved fennel, a lemon dressing, buttery pine nuts, briny olives, and Parmigiano-Reggiano cheese.

Once we tasted this shaved fennel salad for the primary time, our response was rapid: Wow! It’s crunchy, slightly salty, tangy, and so scrumptious that it’s exhausting to not cease at one serving.

In the event you already love fennel, it is a must-make. And when you’re on the fence, this is likely to be the recipe that convinces you. I received’t go so far as to say it would change your life, however I do assume you’ll be occupied with it lengthy after the bowl is empty. For extra, do this arugula fennel salad with orange.

Key Substances

• Fennel: Select fennel bulbs which can be largely white with pale inexperienced tops. They need to really feel agency and heavy for his or her dimension, with out browning or gentle spots. For this recipe, we use the bulb (the underside half) and a handful of the feathery inexperienced tops. It can save you the stalks for selfmade veggie broth or rooster inventory.
• Lemon French dressing: Impressed by this lemon French dressing, you’ll mix contemporary lemon juice, Dijon mustard, honey, salt, pepper, and olive oil.
• Shallot: So as to add slightly chunk to the salad, I add thinly sliced shallot (half a small shallot does the trick). To chop via a few of the uncooked onion chunk, depart the sliced shallots within the lemon French dressing for five to 10 minutes earlier than tossing the remainder of the salad elements.
• Pine Nuts: These add a little bit of crunch and buttery taste. I like them, however when you can’t discover them or they’re too costly, substitute sunflower seeds, pepitas, sliced almonds, or chopped cashews.
• Parmesan: I like Parmigiano-Reggiano and shave it into the salad. Pecorino-Romano could be good, too. A crumbled feta and even creamy goat cheese could be completely different, however fairly pretty on this salad.
• Olives: Select inexperienced olives, reminiscent of Castelvetrano. Kalamata olives will probably be too briny/salty on this salad.

Discover the complete recipe with measurements beneath.

The best way to Make My Favourite Fennel Salad

Tip 1: Make the French dressing. Within the backside of a big bowl, whisk collectively the lemon dressing elements (lemon juice, lemon zest, Dijon mustard, honey, salt, pepper, and olive oil). Then, add thinly sliced shallots. Set the bowl apart for five to 10 minutes to permit the shallots to melt and sweeten up slightly (the lemon juice tones down their sharp onion taste).

Tip 2: Prep the fennel. Fennel can look humorous when you’re not acquainted with cooking it. More often than not, you’ll purchase fennel bulbs with lengthy stems connected. Right here’s what to do for this salad:

1. Minimize the stalks off every bulb.
2. Pull off about 2 tablespoons of the inexperienced, feathery fronds and reserve them. Discard the stalks or save them for broth.
3. Trim the exhausting, browned backside of the bulb.
4. Stand every bulb upright and slice it in half from high to backside.
5. Use a paring knife to take away the exhausting core by slicing a small triangle round it.
6. Utilizing a mandoline, thinly slice the fennel crosswise (about ⅛-inch thick).

Tip 3: Placing the salad collectively. Toss every thing into the bowl with the French dressing and shallots (the sliced fennel, toasted pine nuts, parmesan, and chopped olives). Then use tongs to provide it a extremely good toss. You may serve it immediately, however the fennel softens and tones down barely with a relaxation within the fridge.

Serving Ideas

This salad works anytime you need one thing contemporary and crunchy on the aspect. I particularly adore it with rooster Milanese or pork Milanese. It’s unbelievable subsequent to pan-roasted rooster, baked salmon, and fish sticks and it really works very well as a slaw with pulled pork and even carnitas (not conventional, clearly, however nonetheless scrumptious).

This additionally works very well as a Thanksgiving salad or for the holidays! I adore it subsequent to roasted turkey.

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