Shaved Fennel Salad
This delicious shaved fennel salad is one of my favorite side dishes to make. It’s fresh, crunchy and zesty and made with only a handful of simple ingredients. I love pairing it with baked salmon and crumbling feta cheese over the top, or adding it to my shabbat salad rotation.
If you’ve never tried fennel before, it has a slight licorice taste with the most refreshing texture. Thinly shaving it using a mandoline is my favorite way to prepare it for a salad, especially when paired with fresh dill, lemon juice and extra virgin olive oil.
Ingredients in shaved fennel salad
This recipe cannot be easier to make, and with only a handful of ingredients it’s a must make for your next dinner side dish. Here’s what you’ll need-
- Fennel– I shaved the fennel using a mandoline, but you can use a sharp chef’s knife to thinly slice it
- Dill
- Olive oil
- Lemon Juice
- Salt & pepper
- Optional: Feta Cheese
- Thinly slice the fennel using a mandoline or sharp knife
- Add it to a bowl with chopped dill, then massage together with olive oil, fresh squeezed lemon juice, and salt & pepper
- Top with feta cheese or serve with your favorite protein
This salad stays fresh in the fridge for a couple of days, and tastes delicious with baked chicken, salmon or a side of pasta. I love to garnish it with crumbled feta or goat’s cheese, and some chopped nuts for an added crunch.
What to serve with fennel salad:
Salmon Farro Salad
Balsamic Chicken
Feta Stuffed Salmon
Shaved Fennel Salad
Ingredients
- 2 fennel bulbs
- 1/4 cup fresh dill finely chopped
- Juice from 1 lemon
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Trim the fonds off of the fennel and slice in half. Using a mandoline or chef’s knife, thinly shave the fennel into strips.
- Add the shaved fennel to a bowl with the chopped dill, and toss together with the olive oil, lemon juice, salt & pepper.
- Serve with feta cheese, chopped nuts or your favorite main course.
- Leftovers will stay fresh in the fridge for up to 3 days.
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