Easy Fennel Salad Recipe
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 Reggiano and a bright lemony dressing for a simple and satisfying combination you’ll want to make all season long!
Servings: 2
Calories: 472kcal
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.
Nutrition
Calories: 472kcal | Carbohydrates: 16g | Protein: 9g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 10mg | Sodium: 642mg | Potassium: 626mg | Fiber: 6g | Sugar: 9g | Vitamin A: 397IU | Vitamin C: 19mg | Calcium: 257mg | Iron: 2mg
