Simple Shave Fennel Salad
User Reviews
5
Simple Shave Fennel Salad
Description
The Simple Shave Fennel Salad starts by thinly slicing a large fennel bulb using a mandoline or sharp knife, creating delicate ribbons about 1/6 inch thick. These slices are combined with olive oil, fresh lemon juice, chopped parsley, salt, and black pepper and mixed thoroughly to coat. The salad is then refrigerated for about 10 minutes to gently soften the fennel, mellowing its natural bite while retaining crunch.
The lemon zest added after resting heightens the citrus aroma and brightness. The salad’s textural contrast between crisp fennel and tender herbs, along with the balanced seasoning, makes it suitable as a simple side dish or light starter. The use of pink Himalayan salt or coarse kosher salt enhances the flavor without overwhelming the fresh ingredients.
This salad holds in the refrigerator for up to five days, allowing for advance preparation. Substitutions like dried parsley or bottled lemon juice are acceptable, though fresh ingredients yield the best flavor. Adjust salt carefully, especially if using fine table salt, to avoid over-seasoning.
Ingredients
- 1 large fennel bulb about 2 cups
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- 2 tablespoons parsley fresh
- 1/4-1/2 teaspoons pink Himalayan salt fresh ground, or other coarse ground salt
- 1/4 teaspoon black pepper coarse ground
- lemon zest
Instructions
- Slice Fennel: Cut the end and the stalks off of the fennel bulb. Slice the bulb in half (or keep whole), and slice with the mandoline (or a very sharp knife) 1/6 inch thick.
- Assemble: Add the fennel to a medium sized bowl and add the olive oil, lemon juice, fresh parsley, salt, and pepper and mix well.
- Let Rest: Cover and let rest in the fridge for 10 minutes to slightly soften the fennel.
- Finish: Finish with lemon zest, mix, taste, and then add addtitional salt or pepper if desired.
- Enjoy!
Notes
- Store the fennel salad covered in the refrigerator for up to five days to maintain freshness and texture.
- If fresh parsley is unavailable, dried parsley or fennel fronds can be used as alternatives to add herbal notes.
- Bottled lemon juice can replace fresh lemon juice if necessary, but omitting lemon zest will reduce brightness.
- Use pink Himalayan salt or a coarse salt for better flavor; if fine table salt is used, start with less and adjust to taste to avoid over-salting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 708mg | 30% |
| Potassium | 1030mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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