Among the myriad of fennel recipes that grace our tables, this shaved fennel salad recipe stands out with its crisp texture and delicately sweet dressing. Its simplicity, vibrant colors, and amazing flavor make it the perfect healthy side dish–all you need is a mandoline. Let’s go!
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Why I love this Fennel Salad Recipe
This fennel salad recipe shines with its combination of vibrant flavors and textures. Here’s why we absolutely love it:
- Unique medley of flavors and textures.
- Easy to make, as long as you have a mandolin or sharp knife.
- A fun way to eat salad! Especially when you’re tired of the same-old salad every night.
Ingredients You’ll Need
Prepare your kitchen with these essential ingredients:
- The star: Fennel bulbs thinly sliced with a mandoline to convert into a lettuce substitute.
- The sweetness: Halved, cored, and thinly sliced for a refreshing tart and sweet addition.
- The crunch: Chopped pecans provide a delightful nuttiness.
- The cheese: Parmesan shaved with a vegetable peeler, adds a savory, salty touch.
- The dressing: A simple combination of dijon, honey, lemon juice, olive oil, and salt and pepper.
Variations + Substitutes
Feel free to make this fennel salad recipe your own; Here are a few easy ways to do that:
- Nuts: Swap the pecans with toasted almonds or walnuts for a different nutty essence.
- Protein: Mix in your favorite protein, I love shredded chicken here for a chicken salad–a smoked salmon salad, salmon salad, or shrimp salad would also be delicious.
- Cheese: Try substituting Parmesan with Asiago for an alternative cheesy flavor.
- Greens: You can decrease the fennel and add some greens to your base; think arugula salad or kale salad.
- Dressing: Taste and adjust the dressing to your liking, you could always use a mustard vinaigrette or something else instead.
How to Make Fennel Salad
Easy to make, as long as you have the proper tools. Here’s how to do it, and some ways to work with kitchen accessory swaps:
- Preparation: Thinly slice the fennel bulbs, Granny Smith apples, and celery stalks using a mandoline slicer–if you don’t have one, use a sharp knife and slice as thinly as you can. Roughly chop the fennel fronds for a topping. Toast the pecans until fragrant and golden brown. Shave the Parmesan cheese using a vegetable peeler.
- Combine Ingredients: In a large mixing bowl, toss together the shaved fennel, apples, celery, and toasted pecans.
- Dress the Salad: Combine the dressing ingredients, then drizzle over the salad. Toss gently until all ingredients are evenly coated.
- Garnish: Finish the salad by delicately placing the shaved Parmesan and fennel fronds on top.
Can you make fennel salad ahead of time?
Absolutely! This fennel salad can be prepared in advance, just keep in mind your apple with brown, so I suggest waiting to slice until just before serving. Simply store the salad ingredients separately from the toasted pecans, shaved parmesan, and dressing in airtight containers. Assemble the salad just before serving to maintain its crispness and vibrancy.
What Goes with Shaved Fennel?
This shaved fennel salad pairs beautifully with various dishes:
- Grilled Meat such as chicken or steak.
- Seafood Delights: Complement the salad with seared scallops, grilled shrimp, or baked salmon.
- Crusty Bread: Enjoy the salad with a slice of fresh artisanal bread to soak up the vibrant flavors.
More Salad Recipes
Fennel Salad
Print Recipe Pin RecipeIngredients
The Dressing:
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 5 tablespoons extra-virgin olive oil
The Salad:
- 3 large fennel bulbs
- 2 Granny Smith apples cored + halved
- 3 celery stalks
- 1/2 cup pecans toasted
- 4 ounces Parmesan shaved with a vegetable peeler
- fennel fronds roughly chopped
Instructions
- Use a mandolin to thinly slice the fennel bulbs, apples, and celery stalks. You can also use a sharp knife if a mandolin isn't available–try to slice as thinly as possible. Place in a large bowl and toss to combine.
- In a small bowl, whisk together the lemon juice, honey, dijon, salt, and pepper. Slowly, while whisking, add the olive oil.
- Drizzle dressing over the salad. Add the toasted pecans and toss to combine.
- Plate salad, and top with freshly grated parmesan and fennel fronds. Enjoy!
