This Fennel Salad Recipe is crisp, lemony, and simple to make. Add something new to your salad rotation with this unique side that’s perfect for serving at summer and fall cookouts.
Why This Salad Works
- Flavor: Zesty lemon and vinegar combine with the mild anise flavor of fennel for a vibrant salad.
- Skill Level: With simple preparation, and no cooking required, this recipe is ideal for beginners.
- Technique: Slicing the fennel super thin (about 1/16 inch thick) makes it tender and preserves its signature crispness. A mandoline makes this quick and easy.
- Serving: Serve it with smoked chicken, baked whole fish or enjoy it alongside shrimp skewers or steak bites.
What’s in Fennel Salad
- Fennel: Fennel bulbs are super crunchy like celery, with a slight anise flavor that combines perfectly with fresh herbs. The feathery green tops, or fronds, make a fresh and beautiful garnish.
- Herbs:
- Mint is an aromatic herb that tastes cool and refreshing. Fresh thyme makes a good substitute and holds up well in the salad.
- Choose flat-leaf parsley for its bold flavor and tender leaves, or use curly parsley for a slightly milder taste. Both are delicious.
- Dressing:
- Choose a quality olive oil that has a smooth flavor.
- Freshly squeezed lemon juice provides a clean and bright flavor. Bottled juice is a good substitute, and add lemon zest for stronger citrus flavor.
- Champagne vinegar, or white wine vinegar, have a light, gentle acidity that complements fennel. Apple cider vinegar would add a slightly fruitier taste. Regular white vinegar can be used but it will have a sharper finish.
Variations
- You can include other fresh herbs such as thyme, sage, lemon balm, and oregano.
- For a citrus inspired fennel salad add some peeled orange, mandarin, grapefruit segments, or a little lemon zest.
- Make a slightly sweet dressing by whisking a small amount of honey or maple syrup into the vinaigrette.
- Give this salad even more texture by adding thinly sliced Granny Smith or Honeycrisp apples and a handful of toasted walnuts, almonds, pistachios, or pine nuts for extra crunch.
- Finish the salad with shaved Parmesan or pecorino for a more salty version.
How to Make Fennel Salad
- Whisk together the olive oil, lemon juice, and vinegar.
- Add prepared fennel, mint (or thyme), and parsley, toss to coat. (Full recipe below.)
- Cover and let sit about 30 minutes for the fennel to wilt and the flavors to blend.
- Add salt and pepper to taste and toss. Top salad with fennel fronds and serve.
Raw fennel is crisp and lightly sweet with a mild anise-like flavor. Keep it thinly sliced with a lemon dressing to make the flavor softer.
Yes. Since mint can brown when made ahead, use thyme when preparing it several hours ahead or add the mint immediately before serving.
Resting allows the dressing to lightly marinate the fennel for a mellowed flavor and tender-crisp texture.
Fennel fronds can be eaten and add a delicate and fresh fennel flavor to the salad.
Keeping Leftovers Fresh
- Keep fennel salad in an airtight container in the refrigerator for up to 3 days.
- Stir or toss with fresh dressing before serving.
- Refresh refrigerated leftovers with a squeeze of lemon and a small drizzle of olive oil before serving.
- Give leftovers a second life by serving them over arugula, grain bowls, grilled chicken, salmon, sandwiches, or crostini.
Fresh Salads for Bright, Colorful Meals
Did you make this Fennel Salad Recipe? Leave a comment and rating below.
Fennel Salad Recipe
Equipment
Ingredients
- 2 bulbs fresh fennel
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons champagne vinegar or white vinegar
- 1½ Tablespoons fresh mint leaves chopped, or fresh thyme
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Trim the thin ends, and the root, from the fennel. Remove any tough or damaged parts, remove the fronds and reserve for the salad. If you prefer smaller fennel pieces in the salad, cut the fennel into quarters.
- Using a mandoline (or sharp knife), thinly slice the fennel (about 1/16 inch thick).
- In a large bowl, whisk together oil, lemon juice, and vinegar.
- Add sliced fennel, mint (or thyme) and parsley. Toss to coat, and rest for about 30 minutes to allow the fennel to wilt and the flavors to meld.
- Add salt and pepper and toss. Add reserved fennel fronds to the salad and serve (or garnish individually served portions with the fronds).
Notes
- Choose thyme over mint if making this salad ahead of time, or if you plan on having leftovers, because thyme lasts longer in the salad than mint does.
- Refrigerate fennel salad in a covered container for up to 3 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Inspired by Earth Mother
I have been wondering what I can do with fennel and now have an answer! This sounds amazing, and thanks for sharing the tip about thyme vs mint. Can’t wait to try it!
I love that you found something new Shauna! I love fennel salad, and am sure you will too!