Lemony Fennel Salad with Shaved Parmesan and Toasted Walnuts
Refreshing and crunchy, this simple salad will elevate any dish, from roast chicken to grilled pork chops or fish. The thinner the fennel is sliced the more tender it tastes–a mandoline works well to get delicate, paper-thin shards. Otherwise a sharp knife does the trick!
Servings: 6 to 4, as a side
Ingredients
- 1/4 cup roughly chopped walnuts
- 1/4 cup extra-virgin olive oil
- 1 tablespoon heavy cream or light cream (optional)
- 1 large lemon, juiced and zested
- Kosher salt
- Freshly ground black pepper
- 2 large fennel bulbs, halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds
- 1/3 cup shaved parmesan cheese
Instructions
- Toast the walnuts. Preheat the oven to 350°F. Spread the walnuts on a sheet pan in one layer. When the oven is hot, bake until lightly toasted and fragrant, about 7 minutes. Remove and let cool.
- Make the dressing. In a small bowl or pitcher, whisk together the olive oil, cream (if using), 1 1/2 tablespoons of the lemon juice, and a pinch of salt and pepper. Taste and add more lemon juice, olive oil, or salt if needed.
- Dress the salad. Place the fennel in a shallow serving bowl or deep plate. Add half of the cooled walnut pieces and half of the shaved parmesan. Just before serving, pour the dressing over and toss gently to thoroughly coat the fennel.
- Finish and serve. In a small bowl, mix the chopped fennel fronds with the lemon zest and sprinkle over the salad. Garnish with the remaining walnut pieces and parmesan shavings and grind a touch more pepper on top. Let the salad rest just a minute or two before serving.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Heavy cream adds an extra luxurious quality, but you can swap in a tablespoon of olive oil in its place.
- There’s some confusion about fennel and anise. While the two plants are related, they are not the same. Anise is primarily grown for its seeds, which are used as a spice. Nearly all of the fennel plant is edible, from its fat white bulb to the feathery fronds. Here are a few more fun fennel facts!
- What does fennel taste like? Raw fennel bulb has a satisfying crunch and a bright sweet, mildly anise-like flavor. The plant’s seeds have a more robust licorice taste and are used to season sausages and salami, as well as cookies and cakes.
- Can you eat raw fennel? You can enjoy fennel raw or cooked—in Italy, it’s used as a palate cleanser and is thought to aid digestion. Fennel is also great roasted; the sugars in the vegetable caramelize and make it even sweeter. The heat also tames the licorice flavor.
- What to do with fennel stalks? Fennel stalks are usually too tough and fibrous to eat, but they have loads of flavor. I like to add them to vegetable, chicken, or fish broth.
- What to do with fennel fronds? Fennel fronds are the green, feather-like wisps at the top of the fennel stalks. Don’t toss them! Chop them finely and use them as a garnish to scatter on salads, stews, or grilled meats or vegetables.
- How to prevent fennel from turning brown? Like apples or artichokes, fennel tends to discolor once it’s cut. Plan on serving (or cooking) it soon after you slice it. If it needs to sit around for a few minutes, place it in a bowl of water with lemon juice to prevent discoloration.
Nutrition
Calories: 162.6kcal | Carbohydrates: 8.2g | Protein: 3.9g | Fat: 13.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 7.5g | Cholesterol: 3.8mg | Sodium: 130.2mg | Potassium: 374.5mg | Fiber: 3.2g | Sugar: 3.7g | Vitamin A: 152.8IU | Vitamin C: 19mg | Calcium: 113.5mg | Iron: 0.9mg
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