Shaved Fennel Salad


by: Xeno

You can serve this salad as part of a crudité plate with other salads, or you can serve it alone as a first course. As a first course, it is enhanced by the addition of a few paper-thin strips of Parmigiana-Reggiana cheese. You can prepare the fennel a couple of hours ahead of time—keep it covered in the refrigerator — but don’t add the salt until the last minute, or the fennel will lase its crunch.


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serves: 4

1 large (2 medium) fennel bulbs

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil



2 ounces Parmigiano-Reggiano cheese (optional)

Nutrition Facts
Shaved Fennel Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 170

  • Total Fat: 14.3 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.5 mg
  • Sodium: 247.5 mg
  • Total Carbs: 5.4 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 0.3 g
  • Protein: 6.2 g

how is this calculated?

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1.  Cut the stalks off the fennel where they join the bulb. Pull off and reserve a small handful of the frizzy fronds. Discard the stalks or use them in broths or braised dishes to add a lovely subtle freshness. Pull off and discard any dark or dried-out layers from the bulb, and use a vegetable peeler to peel away the outermost stringy membrane, as you would peel a stalk of celery. Cut out the core.

2.  Using a vegetable slicer or a chef’s knife, slice the fennel bulb crosswise as thinly as possible. Coarsely chop the reserved fronds. In a bowl, toss the fennel slices and fronds with the lemon juice, oil, and salt and pepper to taste.

3.  If serving the salad alone as a first course, divide among plates and use a vegetable peeler to slice 3 or 4 thin strips of cheese over each serving. Decorate with the fronds.

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