Name: Fennel Salad with Lemon Dressing and Parmesan Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 medium fennel bulb (or 2 baby fennels), stalks removed, fronds reserved; 1/2 red onion, shaved or finely sliced; 2 tbsp lemon juice; 2 1/2 tbsp extra virgin olive oil, separated; 1/4 tsp salt; 1/4 tsp pepper; 1/4 cup freshly grated Parmesan cheese; Fennel fronds, reserved from the stalks

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Introduction

This refreshing fennel salad is brightened with a zesty lemon dressing and topped with nutty parmesan cheese. Crisp fennel and red onion combine for a simple, elegant side dish that complements any meal.

A close-up view of a dish on a white plate filled with thin, translucent slices of cabbage mixed with thin rings of light purple onion. The cabbage and onion are layered unevenly, soaked in a golden-yellow liquid, likely dressing or oil. Small green herb sprigs are scattered on top, along with a light sprinkling of grated white cheese and cracked black pepper. A silver fork is resting on the plate, catching some of the onions on its tines. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium fennel (or 2 baby fennels)
1/2 red onion, shaved or finely sliced
2 tbsp lemon juice
2 1/2 tbsp extra virgin olive oil, separated
1/4 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, freshly grated

Instructions

Step 1: Cut the stalks off the fennel, reserving the fronds. Using a mandolin or a sharp knife, shave the fennel bulb and red onion into thin slices.
Step 2: Place the sliced fennel and onion into a bowl. Add the lemon juice, 1 1/2 tablespoons of olive oil, salt, and pepper. Toss everything together to coat evenly.
Step 3: Arrange the salad in a thin layer on a serving plate, in a “carpaccio” style. Drizzle the remaining olive oil over the top.
Step 4: Sprinkle freshly grated parmesan cheese over the salad. Finish by scattering the reserved fennel fronds for a fresh, herbal touch.
Step 5: Serve immediately to enjoy the crisp texture and bright flavors at their best.

Tips & Variations

Use a mandolin for consistently thin slices, which help the salad stay tender and absorb the dressing better.
If you prefer a milder onion flavor, soak the sliced onion briefly in cold water before adding to the salad.
Substitute parmesan with pecorino or asiago for a different cheesy note.
Add toasted pine nuts or walnuts for extra crunch and richness.

Storage

This salad is best enjoyed fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 1 day. The fennel may soften and the dressing could draw out moisture, so it’s not ideal for make-ahead serving. To refresh, toss lightly before serving and add more parmesan if needed.

How to Serve

A close-up of a dish on a white plate with soft thin layers of light yellow and translucent pasta or crepe, topped with thin strips of pale white and light purple onions, light green dill sprigs, and small shavings of white cheese scattered over the top. The food looks moist with a light oily or buttery sheen, giving a glistening texture. A silver fork with some thin onion strips caught on its prongs rests on the edge of the plate. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fennel fronds if fresh ones aren’t available?

Fresh fennel fronds add a bright, herbal touch that dried ones can’t quite match. If you must, use a small pinch of dried fennel leaves, but the flavor won’t be as vibrant.

Can this salad be made vegan?

Yes, simply omit the parmesan or replace it with a vegan cheese alternative or toasted nuts for a similar savory element.