Simple Recipes for Every Day
Easy Fennel Salad
- Serves: 4
- Prep Time: 15 min
Ingredients
- ¼ cup extra-virgin olive oil
- 1 teaspoon grated lemon zest, plus more for serving
- 2 tablespoons fresh lemon juice, from 1- 2 lemons
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 2 medium fennel bulbs, with fronds
- 2 tablespoons roughly chopped fresh mint
- ⅓ cup shaved Parmesan, optional
Ingredients
- ¼ cup extra-virgin olive oil
- 1 teaspoon grated lemon zest, plus more for serving
- 2 tablespoons fresh lemon juice, from 1- 2 lemons
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 2 medium fennel bulbs, with fronds
- 2 tablespoons roughly chopped fresh mint
- ⅓ cup shaved Parmesan, optional
Method
In a small bowl whisk together the olive oil, lemon zest, lemon juice, salt and pepper.
Trim the stocks from the fennel bulbs. Remove the fronds from the stocks and roughly chop, reserve for garnish. Discard the stocks. Cut the fennel bulbs in half. Using a mandolin, very thinly shave the fennel bulbs.
In a large serving bowl, combine the fennel, mint and Parmesan (if using). Drizzle with the dressing and toss until combined. Serve garnished with reserved fennel fronds, and additional lemon zest and pepper, if desired.