Best Fennel Salad Recipe
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.9 out of 5 stars
(10)
Ingredients
6 servings
- 2 medium fennel bulbs- trimmed and cored (about 1 lb)
- 2 cups thin-skinned cucumbers, thinly sliced
- 1/2 cup fresh dill
- 1/8-¼ cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice, more to taste (***Meyer lemon is really nice here, or sub rice wine vinegar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper, or to taste
- 1-2 teaspoons sugar or honey (see notes)
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Preparation
Step 1
Trim the ends off the fennel bulbs, cut in half legnthwise and remove their core with a sharp knife.
Step 2
Using a mandolin, shave the fennel bulb paper thin and place it in a large bowl. Use a cut-resistant glove to protect your fingers. (Or finely slice as thin as possible with a chef’s knife). You should have about 6 cups packed.
Step 3
Shave the cucumber and onion with the mandolin and place in the bowl.
Step 4
Add the chopped dill and zest the lemon over the salad.
Step 5
Toss in the olive oil, lemon juice, salt, pepper, and sweetener and toss well.
Step 6
Taste and adjust salt, honey, and lemon to taste, adding more as needed.
Step 7
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