Crunchy, bright and simple, this fennel salad is the perfect side dish for everything from grilled fish and meat to braised dishes and pastas.
- 1 fennel bulb, trimmed and very thinly sliced (or shaved)
- 2 tablespoons chopped fennel fronds
- 1 tablespoon extra-virgin olive oil
- 1 lemon, zested and juiced
- Kosher salt
- Cracked black pepper (or red pepper flakes)
Combine fennel, fennel fronds, olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest in a medium bowl; season with salt and a good amount of cracked pepper. Let salad stand 15 minutes before serving (to soften the fennel).
If you're short on time and can't wait for the salad to rest for 15 minutes, slice the fennel even thinner to create shaved fennel pieces.
When serving this fennel salad with a fatty cut of meat (such as lamb chops) I don’t add the olive oil to the salad. Why? Without the oil the tart acidic flavor of the salad cuts through the fatty, savory meat just a little bit better.
- Serving Size: 1/2 cup
- Calories: 48
- Sugar: 0g
- Sodium: 178mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: fennel salad, shaved fennel salad, fennel citrus salad