Lemony Fennel Salad with Shaved Parmesan and Toasted Walnuts
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 to 4, as a side
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Calories
1626 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Lemony Fennel Salad with Shaved Parmesan and Toasted Walnuts
Description
Lemony Fennel Salad with Shaved Parmesan and Toasted Walnuts features thinly sliced fennel bulbs dressed in a lemon-based vinaigrette with extra-virgin olive oil and an optional touch of cream for smoothness. Toasted walnuts add a toasty crunch, while shaved Parmesan contributes a salty, creamy contrast. The salad is finished with chopped fennel fronds and lemon zest to enhance its fresh, herbal aroma. Toasting the walnuts brings out their flavor, and the gentle tossing ensures the fennel is evenly coated without wilting it. The salad rests briefly before serving to meld the flavors.
The bright acidity of lemon juice balances the richness of Parmesan and walnuts, making the salad lively yet substantial. It’s best served fresh to maintain the crisp texture of the fennel. The subtle anise notes from the fennel and fronds provide a distinct element that pairs well with the salad’s citrus and nutty components.
This salad is a good choice when you want a fresh, sharp contrast to heavier mains or as a bright side during warmer months. The optional cream in the dressing can be omitted or replaced with olive oil, adjusting richness to preference.
The fennel fronds contribute a delicate flavor but are not essential, so the salad remains enjoyable without them. Toast walnuts until fragrant to enhance their taste. Adjust the dressing seasoning last to balance acidity and saltiness according to your taste.
Ingredients
- 1/4 cup walnuts roughly chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon heavy cream optional, or light cream
- 1 lemon juiced and zested, large
- kosher salt
- black pepper freshly ground
- 2 fennel bulb halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds, large
- 1/3 cup Parmesan Cheese shaved
Instructions
- Toast the walnuts. Preheat the oven to 350°F. Spread the walnuts on a sheet pan in one layer. When the oven is hot, bake until lightly toasted and fragrant, about 7 minutes. Remove and let cool.
- Make the dressing. In a small bowl or pitcher, whisk together the olive oil, cream (if using), 1 1/2 tablespoons of the lemon juice, and a pinch of salt and pepper. Taste and add more lemon juice, olive oil, or salt if needed.
- Dress the salad. Place the fennel in a shallow serving bowl or deep plate. Add half of the cooled walnut pieces and half of the shaved parmesan. Just before serving, pour the dressing over and toss gently to thoroughly coat the fennel.
- Finish and serve. In a small bowl, mix the chopped fennel fronds with the lemon zest and sprinkle over the salad. Garnish with the remaining walnut pieces and parmesan shavings and grind a touch more pepper on top. Let the salad rest just a minute or two before serving.
Notes
- Fennel fronds add a mild anise flavor but are optional; the salad tastes good without them.
- Heavy cream in the dressing can be replaced with extra olive oil for a lighter alternative.
- Toast walnuts until fragrant for maximum flavor impact before adding to the salad.
- Let the salad rest a minute before serving to meld the flavors gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 4, as a side
Amount Per Serving
Calories 1626 kcal
% Daily Value*
| Calories | 162.6kcal | 8% |
| Carbohydrates | 8.2g | 3% |
| Protein | 3.9g | 8% |
| Fat | 13.8g | 21% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 7.5g | 38% |
| Cholesterol | 3.8mg | 1% |
| Sodium | 130.2mg | 5% |
| Potassium | 374.5mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 3.7g | 7% |
| Vitamin A | 152.8IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 113.5mg | 11% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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