5 from 14 votes
Lemony Fennel Salad with Shaved Parmesan and Toasted Walnuts
This Lemony Fennel Salad blends crisp, thinly sliced fennel bulbs with toasted walnuts and shaved Parmesan for a balance of crunchy and creamy textures. The dressing combines olive oil, lemon juice, and optional cream, adding brightness and richness. It’s a refreshing salad that highlights fennel’s subtle anise flavor, complemented by lemon zest and fennel fronds for added herbal notes. This salad works well as a light starter or side dish, bringing a vibrant citrus element to the table.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
to 4, as a side
Calories:
1626 kcal
Course:
Salad
Cuisine:
American-Mediterranean Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 to 4, as a side
Amount Per Serving
Calories 1626
% 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.