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fennel salad recipe featured

Fresh Fennel Salad Recipe

A crisp, refreshing fennel salad with lemon and olive oil that lets the delicate anise flavor shine. Perfect as a light side dish or starter.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2
Course: Green Salads
Cuisine: Mediterranean
Calories: 48
Ingredients Equipment Method Notes

Ingredients
  

  • 1 fennel bulb, trimmed and very thinly sliced (or shaved)
  • 2 tablespoons chopped fennel fronds
  • 1-2 tablespoons extra-virgin olive oil
  • 1 lemon zested and juiced
  • Kosher salt
  • Cracked black pepper or red pepper flakes

Equipment

  • Sharp knife or mandoline slicer
  • Medium mixing bowl
  • Citrus zester

Method
 

  1. Combine thinly sliced fennel, chopped fennel fronds, 1 tablespoon olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest in a medium bowl.
  2. Season with salt and a generous amount of cracked pepper.
  3. Toss gently to combine all ingredients.
  4. Let salad stand for 15 minutes before serving to slightly soften the fennel.
  5. Taste and adjust with additional olive oil and fennel fronds as needed.

Notes

  • For variations, try adding thinly sliced apple, orange segments, or shaved Parmesan.
  • Store dressed salad for up to 24 hours in the refrigerator, though it's best enjoyed fresh.
  • For meal prep, store sliced fennel and dressing separately, combining just before serving.