Shaved Fennel Salad with Olives and Hazelnuts
A crisp fennel salad is one of the most refreshing sides or starters you can have in the winter! Sweet, juicy shaved fennel is layered with salty olives, buttery toasted hazelnuts, thin shavings of Parmigiano and a bright lemony dressing for a simple and satisfying combination you'll want to make all season long!
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The Best Fennel Salad Recipe
Fennel is one of my favorite vegetables, but especially during the cooler months when there's not much else in season.
I love it in the classic Sicilian fennel and orange salad, but this one leaves out the citrus and instead puts the fennel center stage.
I add salty Castelvetrano olives, buttery toasted hazelnuts and finish it with thin shavings of sweet, nutty Parmigiano Reggiano.
One thing that sets this salad apart is that I toast the hazelnuts in a pan with the olive oil before adding it to the dressing. The nuts just toast better in fat, and they also infuse the oil with a rich, nutty, toasty flavor. It makes all the difference!
For the dressing, I like using a combination of lemon juice and white wine vinegar for balance rather than just using one or the other.
I also love adding some lemon zest for extra flavor, a little honey to soften the acidity and a pinch of red pepper flakes for a gentle heat.
This salad has been on repeat in my house all winter long! It's really easy to make and super satisfying.
Plus, unlike a lot of other salads, it's still good the next day. It's definitely better right after being made, but fennel has the ability to stay bright and crisp after being dressed, so I always make a little extra to have leftovers.
This shaved fennel salad goes great with everything from a simple pasta to meats and seafood, but it's so good you might end up just eating it on its own!
Want more delicious fennel recipes? Try the classic Sicilian fennel orange salad, an easy summer tomato risotto with fennel, or a cheesy baked fennel and onion gratin.
Why This Recipe Works
- Comes together easily in 15 minutes!
- A cool weather salad that's light, refreshing and full of flavor.
- Toasting hazelnuts in olive oil makes them super buttery and infuses the oil with a nutty flavor.
- Stays bright and crisp for hours, so can be made in advance.
Fennel Salad Ingredients
Fennel - Look for a large bulb that's bright white with fresh green fronds and as few blemishes as possible.
Hazelnuts - Hazelnuts give a nutty, buttery flavor and crunch. Look for high quality hazelnuts with blemish-free skins, preferably in sealed, airtight packaging. Avoid nuts that smell musty or look discolored. Substitute walnuts, pistachios or almonds if you prefer.
Olives - I love using Sicilian Castelvetrano olives for this dish since they are salty but mellow. If you can't find Castelvetranos, use any other mild green olive like Cerignola, Gordal or Manzanilla.
Parmigiano - Try to source high quality Parmigiano Reggiano for best results. You can also use other cheeses like Grana Padano or Pecorino Romano.
Olive oil - Use extra virgin olive oil to toast the hazelnuts and then make the dressing with the nutty infused oil. Good olive oil makes a big difference here. If you need help choosing, I break down what to look for in my guide to Italian olive oils.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium pan
- Mandoline or sharp knife
- Cheese slicer or peeler
How to Make Shaved Fennel Salad
- Add the olive oil and hazelnuts to a medium pan over medium heat. Stir them around constantly until they turn golden and smell nutty, about 3-4 minutes. Set aside to cool.
- In a small bowl, whisk together the lemon zest, lemon juice, white wine vinegar, red pepper flakes and honey. Season to taste with salt and black pepper.
- Add the olives, then stir in the reserved olive oil and hazelnuts until combined.
- Very thinly shave the fennel on a mandoline or with a sharp knife, then place it in a medium bowl.
Pro Tip: Cut off the stalks from the top of the bulb, but reserve a few fronds for garnish. Remove any browned or bruised parts with a vegetable peeler or by removing the outer leaves. If the fennel bulb is large, it's best to remove the tough, fibrous core by cutting it out in a V-shape.
- Pour the dressing over the fennel mixture and toss gently to coat. Let it sit for about 5 minutes so the fennel softens slightly. Taste and adjust seasoning as needed.
- Transfer to a serving platter or bowl, then top with the shaved Parmigiano and the reserved fennel fronds. Serve immediately.
Coley's Tips For Success
- Use a mandoline slicer to shave the fennel to get the thinnest, most even pieces.
- This salad gets better after a few minutes of resting but should be served fresh and crisp.
- If you don't like a strong anise-forward flavor, soak the sliced fennel in water for 10-15 minutes, then drain and dry and continue with the recipe.
Fennel Salad Variations
- Use other nuts like pistachios, walnuts or almonds instead of hazelnuts.
- Replace half of the fennel with thinly shaved celery or apples.
- Add sliced citrus like orange or grapefruit for a Sicilian-inspired salad.
- For an herbal finish, add a drizzle of this homemade basil oil or a handful of chopped parsley, basil or cilantro.
Serving Suggestions
This simple fennel salad pairs beautifully with meats, poultry, pasta and even seafood!
It's especially great with rich dishes like these tender red wine braised short ribs, this simple pan seared filet mignon, lemony flounder meuniere, or classic chicken francese.
It's also great with pasta dishes like an upscale lobster fra diavolo or a meaty ragu alla bolognese.
How to Store Fennel Salad
For best results, store the undressed fennel salad in an airtight container in the refrigerator for up to 3 days. If dressed, it will be good for 1-2 days in the fridge, but will lose some of its crispness.
FAQs
Castelvetrano olives are best replaced with other mild, green olives like Cerignola, Gordal or Manzanilla. However, you can also use black olives or more bold flavored olives and the recipe will still be great!
Wash the bulb, trim off the stalks and fronds, then slice off the root end. Peel away any bruised outer layers or use a vegetable peeler to remove any brown spots. Cut the bulb in half lengthwise, remove the inner core by cutting a V-shape if it's large and fibrous. Smaller fennel bulbs don't require removing the core since they're more tender. Then it's ready to shave!
Other hard aged Italian cheeses work well. Try Grana Padano, Pecorino Romano, Bellavitano or Asiago. You could even go for thinly shaved sharp white cheddar or aged gouda like Prima Donna.
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Easy Fennel Salad Recipe
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup hazelnuts
- 1 teaspoon lemon zest finely grated
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon white wine vinegar
- ⅛ teaspoon red pepper flakes or to taste
- 1 teaspoon honey
- kosher salt and freshly cracked black pepper
- ⅓ cup Castelvetrano olives pitted and torn or roughly chopped
- 1 fennel bulb large, trimmed, fronds reserved
- 1 ounce Parmigiano Reggiano shaved with a vegetable peeler or mandoline
Instructions
- Add the olive oil and hazelnuts to a medium pan over medium heat. Stir them around constantly until they turn golden and smell nutty, about 3-4 minutes. Set aside to cool.¼ cup extra virgin olive oil, ¼ cup hazelnuts
- In a small bowl, whisk together the lemon zest, lemon juice, white wine vinegar, red pepper flakes and honey. Season to taste with salt and black pepper.1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, ⅛ teaspoon red pepper flakes, 1 teaspoon honey, kosher salt and freshly cracked black pepper
- Add the olives, then stir in the reserved olive oil and hazelnuts until combined.⅓ cup Castelvetrano olives
- Very thinly shave the fennel on a mandoline or with a sharp knife, then place it in a medium bowl.1 fennel bulb
- Pour the dressing over the fennel mixture and toss gently to coat. Let it sit for about 5 minutes so the fennel softens slightly. Taste and adjust seasoning as needed.
- Transfer to a serving platter or bowl, then top with the shaved Parmigiano and the reserved fennel fronds. Serve immediately.1 ounce Parmigiano Reggiano
Notes
- Cut off the stalks from the top of the bulb, but reserve a few fronds for garnish. Remove any browned or bruised parts with a vegetable peeler or by removing the outer leaves. If the fennel bulb is large, it's best to remove the tough, fibrous core by cutting it out in a V-shape.
- Use a mandoline slicer to shave the fennel to get the thinnest, most even pieces.
- This salad gets better after a few minutes of resting but should be served fresh and crisp.
- If you don't like a strong anise-forward flavor, soak the sliced fennel in water for 10-15 minutes, then drain and dry and continue with the recipe.
Very tasty and easy to prepare. Definitely going into the rotation.
Amazing! I'm so glad you enjoyed the recipe!