Classic Shaved Fennel Salad
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Learn more →Ingredients
4 servings
- 2 medium fennel bulbs (about 1 ½ lb total)
- 3 oz baby arugula (about 3 packed cups)
- ¼ cup pine nuts
- 2 oz parmesan cheese, shaved into thin ribbons with a vegetable peeler
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 tsp honey
- ½ tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh fennel fronds, roughly torn (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate and set aside.
- 2
Halve each fennel bulb through the root end and remove the tough outer layer. Using a mandoline set to 1/16-inch (about 1.5mm), or a sharp chef's knife, shave the fennel into paper-thin slices, stopping when you reach the dense core. Place the shaved fennel in a large mixing bowl and cover with cold water; let stand for 5 minutes to crisp, then drain and spin or pat thoroughly dry.
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