Low FODMAP Classic Shaved Fennel Salad

Total time20 min

Prep time15 min

Cook time5 min

4.6

(9)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh fennel fronds, roughly torn (optional)
Ingredient note
Fennel fronds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid fennel fronds, please tap it and change its rating to Red.

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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