Fennel & Herb Salad Recipe

Introduction

This fresh and vibrant fennel and herb salad is a delightful way to brighten any meal. Combining crisp fennel with fragrant herbs and a zesty lemon dressing, it offers a perfect balance of flavors and textures.

Ingredients

• 1 fennel bulb
• 1 lemon, juiced
• 1 small red onion, finely sliced
• 1 tbsp Dijon mustard
• 50ml extra virgin olive oil
• 25g parsley, leaves picked, stalks finely chopped
• Small handful of chives, finely sliced
• Small handful of dill, finely chopped
• 1 celery stick, finely sliced
• 50g rocket
• 15g parmesan or vegetarian alternative, thinly shaved

Instructions

1. Step 1: Trim the fennel bulb and, using a mandoline or sharp knife, carefully slice it into wafer-thin pieces.
2. Step 2: In a non-metallic jar, combine the lemon juice, finely sliced red onion, and a pinch of salt. Shake well and let it sit for 5 minutes.
3. Step 3: Add the Dijon mustard and olive oil to the jar, then shake vigorously to emulsify the dressing. Season with salt and pepper to taste.
4. Step 4: In a large serving bowl, toss together the parsley leaves and stalks, chives, dill, celery, rocket, and sliced fennel.
5. Step 5: Drizzle the dressing over the salad and gently mix to coat all the ingredients.
6. Step 6: Scatter the shaved parmesan or vegetarian alternative on top before serving.

Tips & Variations

• For extra crunch, lightly toast some pine nuts or almonds and sprinkle on top before serving.
• Substitute lemon juice with lime for a different citrus twist.
• If you prefer a milder onion flavor, soak the red onion slices for longer in the lemon juice mixture.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss together just before serving to keep the fennel crisp. Leftover salad is best enjoyed fresh and may become soggy if kept longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing and prep the vegetables a few hours ahead, but it’s best to combine the salad just before serving to maintain the freshness and crunchiness.

Can I use other herbs instead of parsley, chives, and dill?

Yes, feel free to experiment with herbs such as basil, mint, or tarragon to suit your taste preferences and create new flavor combinations.

Fennel & Herb Salad Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

A fresh and vibrant fennel and herb salad featuring thinly sliced fennel, a tangy lemon and Dijon mustard dressing, and a mix of fresh herbs like parsley, chives, and dill. This salad is topped with peppery rocket and shavings of parmesan or a vegetarian alternative, making it a perfect light and refreshing starter or side dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 fennel bulb
• 1 small red onion, finely sliced
• 25g parsley, leaves picked, stalks finely chopped
• Small handful of chives, finely sliced
• Small handful of dill, finely chopped
• 1 celery stick, finely sliced
• 50g rocket
• 15g parmesan or vegetarian alternative, thinly shaved

Dressing

• 1 lemon, juiced
• 1 tbsp Dijon mustard
• 50ml extra virgin olive oil
• Pinch of salt

Instructions

1. Prepare the fennel: Trim the fennel bulb and use a mandoline or a sharp knife to slice it into wafer-thin slices. This thin slicing ensures the fennel is tender and easy to eat, providing a crisp texture for the salad.
2. Marinate the onion: Combine the finely sliced red onion with the lemon juice and a pinch of salt in a non-metallic jar. Shake well to mix and let it sit for 5 minutes. This step mellows the onion’s sharpness while infusing it with citrus flavor.
3. Make the dressing: Add the Dijon mustard and extra virgin olive oil to the lemon and onion mixture, then shake vigorously again to emulsify the dressing. Taste and adjust seasoning as needed to balance tanginess and saltiness.
4. Combine the salad ingredients: In a large serving bowl, toss together the fennel slices, parsley (both leaves and stalks), chives, dill, celery, and rocket, ensuring the herbs and vegetables are evenly distributed for maximum flavor in each bite.
5. Dress and finish the salad: Drizzle the prepared dressing over the salad and toss gently to coat all ingredients. Finally, scatter the shaved parmesan or vegetarian alternative on top as a savory finishing touch before serving.

Notes

• Use a mandoline carefully to get thin, even fennel slices and avoid injury.
• The lemon juice not only flavors the onion but slightly softens it, making it more palatable.
• Shaving the parmesan thinly adds flavor without overwhelming the delicate herbs.
• For a vegan option, use a plant-based cheese alternative.
• Serve the salad immediately after dressing for the best texture and freshness.

Keywords: fennel salad, herb salad, fresh salad, lemon dressing, Dijon mustard dressing, spring salad, vegetarian salad