Name: Shaved Fennel Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 teaspoon honey; ½ teaspoon Dijon mustard; ½ teaspoon sea salt; Freshly ground black pepper; 2 medium fennel bulbs, thinly sliced on a mandoline, plus 2 tablespoons chopped fronds; ⅓ cup shaved Parmesan or pecorino cheese; ⅓ cup toasted pine nuts or sliced almonds; 2 tablespoons chopped fresh parsley

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This Shaved Fennel Salad is a refreshing masterpiece that combines crisp textures and vibrant flavors in just 15 minutes. Thinly sliced fennel offers a delicate crunch, while its subtle licorice notes are perfectly balanced with bright citrus and a hint of peppery arugula. It’s a dish that feels both light and satisfying, ideal for a quick lunch or a standout side.

Every bite is a celebration of freshness, with creamy shavings of Parmesan adding a rich, savory contrast. The zesty lemon dressing ties it all together, creating a harmony of flavors that’s as elegant as it is effortless. Perfect for busy days, this salad proves that simplicity can be utterly delicious.

Fresh & Flavorful Ingredients

2 tablespoons extra-virgin olive oil
Zest of 1 lemon (use a microplane for best results)
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon honey (substitute with maple syrup for a vegan option)
½ teaspoon Dijon mustard
½ teaspoon sea salt
Freshly ground black pepper (to taste)
2 medium fennel bulbs, thinly sliced on a mandoline (save the fronds for garnish)
2 tablespoons chopped fennel fronds
⅓ cup shaved Parmesan or pecorino cheese (substitute with nutritional yeast for a dairy-free option)
⅓ cup toasted pine nuts or sliced almonds (toast in a dry pan for 2-3 minutes until golden)
2 tablespoons chopped fresh parsley (flat-leaf or curly both work)

Simple Steps to a Vibrant Salad

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
Add the thinly sliced fennel to the bowl and toss thoroughly to coat it evenly with the dressing.
Gently fold in the chopped fennel fronds, shaved cheese, toasted pine nuts (or almonds), and chopped parsley.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Serve immediately for the freshest flavor, or chill briefly before serving if preferred.

Perfect Pairings: Serving Suggestions

This Shaved Fennel Salad is a versatile side dish that pairs beautifully with grilled chicken, fish, or roasted vegetables. For a light lunch, serve it alongside crusty bread or a bowl of soup. It also makes a refreshing addition to a summer picnic or potluck spread.

Mix It Up: Recipe Variations

Feel free to customize this salad to suit your taste! Swap the Parmesan for crumbled goat cheese or feta, and replace the pine nuts with walnuts or sunflower seeds. For a citrus twist, try using orange zest and juice instead of lemon. You can even add thinly sliced apples or pears for a touch of sweetness.

Quick Tips: Time-Saving Hacks

To save time, use a pre-shredded cheese blend or toast the pine nuts in advance. If you don’t have a mandoline, a sharp knife or vegetable peeler works just fine for thinly slicing the fennel. Prep the dressing ahead of time and store it in the fridge for up to 2 days—just give it a quick whisk before tossing with the salad.

Keep It Fresh: Storage Tips

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to maintain the crispness of the fennel. Add the pine nuts and cheese just before serving to keep them from getting soggy.

Essential Tools: Equipment Guidance

A mandoline slicer is a game-changer for achieving those paper-thin fennel slices, but a sharp chef’s knife works too. A microplane grater is perfect for zesting the lemon, and a small whisk makes blending the dressing a breeze. Don’t forget a sturdy salad bowl for tossing everything together!