Salads
Shaved Fennel Salad
Fennel shaved paper thin goes crisp and sweet, and a lemony dressing takes the edge off its anise bite. Parmesan, toasted pine nuts and parsley finish it. It is great as written, and just as good with orange segments, thinly sliced apple or fresh mint tossed in.
Jeanine Donofrio and Phoebe Moore’s recipe from Love & Lemons, written out here in my own words.
Recipe by Willy BearShaved Fennel Salad
Crunchy, bright shaved fennel salad with a lemon, honey and Dijon dressing, shaved Parmesan, toasted pine nuts and fresh parsley. Ready in 15 minutes.
Recipe originally written in US cups. These are the original measures.
Ingredients
Equipment
- Mandoline or a sharp knife
- Microplane or zester
- Large bowl
Method
- Dress the fennel. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, mustard, salt and a few grinds of pepper. Add the sliced fennel and toss to coat.
- Finish. Add the chopped fennel fronds, cheese, pine nuts and parsley and toss gently. Season to taste and serve.
Baker's notes
Good add-ins: orange segments, thinly sliced apple or fresh mint.
ricottabear.com/shaved-fennel-salad · US measures, metric in brackets
What I used
Some of these are affiliate links. If you buy through them I may earn a small commission at no cost to you. I only list things I actually use.
Reviews + questions
Nothing yet. Bake it and be the first to judge, or ask me anything about it.
Review it or ask a question
I have not made this one myself yet, so amounts and timings may change once I have. Something not right? Tell me above and I will fix it.