Saladscoleycooks5.0
Easy Fennel Salad Recipe
A crisp fennel salad is one of the most refreshing sides or starters you can have in the winter! Sweet, juicy shaved fennel is layered with salty olives, buttery toasted hazelnuts, thin shavings of Parmigiano Reggiano and a bright lemony dressing for a simple and satisfying combination you’ll want to make all season long!
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- knife
📝 Preparation Steps
1
Add the olive oil and hazelnuts to a medium pan over medium heat. Stir them around constantly until they turn golden and smell nutty, about ⏱️ 3-4 minutes. Set aside to cool.
2
In a small bowl, whisk together the lemon zest, lemon juice, white wine vinegar, red pepper flakes and honey. Season to taste with salt and black pepper.
lemon zest (finely grated )1 teaspoonlemon juice (fresh squeezed)1 tablespoonwhite wine vinegar1 tablespoonhoney1 teaspoon
3
Add the olives, then stir in the reserved olive oil and hazelnuts until combined.
4
Very thinly shave the fennel on a mandoline or with a sharp knife, then place it in a medium bowl.
5
Pour the dressing over the fennel mixture and toss gently to coat. Let it sit for about ⏱️ 5 minutes so the fennel softens slightly. Taste and adjust seasoning as needed.
6
Transfer to a serving platter or bowl, then top with the shaved Parmigiano and the reserved fennel fronds. Serve immediately.
Nutrition Facts
calories
472 kcal
fat Content
44 g
serving Size
1 serving
fiber Content
6 g
sugar Content
9 g
sodium Content
642 mg
protein Content
9 g
cholesterol Content
10 mg
carbohydrate Content
16 g
saturated Fat Content
7 g
unsaturated Fat Content
35 g
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