Traditional recipes

Shaved Fennel Salad

Shaved Fennel Salad

Simple and easy shaved fennel salad with olive oil, lemon juice, thyme, parsley, and Parmesan.

Photography Credit:Elise Bauer

When I announced I was making a fennel Parmesan salad, my father remarked something to the effect, “That sounds like something for ‘ladies who lunch’.” It does, doesn’t it?

It may seem like an odd idea to put Parmesan alongside fennel, but it’s actually quite good. The cheese perfectly complements the slight licorice hint of the fennel.

Thyme and parsley provide the accents along with a simple olive oil and lemon dressing.

Shaved Fennel Salad Recipe


  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon of chopped fresh thyme leaves
  • 1 tablespoon chopped flat-leafed parsley
  • 2 tablespoons shaved Parmesan cheese


Gently toss all of the ingredients together.

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    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons chopped fresh tarragon
    • 1/3 cup extra-virgin olive oil
    • 1/3 cup canola oil
    • Salt and freshly ground black pepper
    • 2 Granny Smith apples, peeled, cored, and halved
    • 2 bulbs fennel, thinly sliced
    1. To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.
    2. To prepare the salad: Cut the apple into thin slices and place in a medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper.

    Adapted from Charlie Trotter Cooks at Home by Charlie Trotter, ©2000 Ten Speed Press.

    This is a great salad to have on the side of rich meat heavy meals like roasts because it is so refreshing. It’s a particularly good pairing with pork and poultry – here are some dishes that I like to serve it with:

    Hope you enjoy! – Nagi x

    Expert Tips

    • Shaving vegetables takes more time than slicing and dicing them, but it&rsquos a fun way to mix it up. I also think it makes the salad more enjoyable, because you don&rsquot have to work as hard to chomp on the raw carrots and fennel. Just be sure to set aside a little extra prep time for making this Shaved Carrot Fennel Salad.
    • Here is the vegetable swivel peeler that I use, and I love it!
    • Use multicolored carrots, instead of just orange ones, to get an even prettier dish! You can find rainbow carrots at most stores, including Trader Joe&rsquos.
    • This salad can be served alongside a lean protein or as part of a holiday meal.
    • Leftovers will last for up to 3 days in the fridge.

    If you&rsquore a part of the Veg World, you&rsquove probably picked up on the fact that I love to make super fancy looking recipes that are secretly (or not so secretly) incredibly easy to make.

    Fake it until you make it, am I right. This is one of those recipes. I hope you enjoy these fun shaved veggies as much as I do!

    If you make this recipe, I&rsquod love to hear how you like it in the comments below! Rate/review using the stars on the recipe card or in the comments section. For more veggie recipes, subscribe to the weekly newsletter.

    Shaved fennel and crushed olive salad

    Last week I childishly pouted that nobody really loves fennel salads and so many of you commented that you wanted one, I am delighted I’ve been given the external validation I require to share a new one here. This fennel salad is from Café Altro Paradiso, which shares a chef — Ignacio Mattos — with two other New York restaurants, estela and Flora Bar. What I love about the cooking at these restaurants is that there’s a quiet minimalism to each dish that belies the actual complexity of flavors. It’s particularly evident in salads. At estela, my favorite is this endive salad, which seems like the most plain pile of lettuce until you find the heap of loudly flavored texture and crunch below, for scooping onto the leaves. This fennel salad looks equally unassuming when it comes out: a mountain of shaved bulb. But it sits on a piquant medley of crushed olives, thinly sliced stems, minced fronds, sharp cheese, citrus zest, juice, wine vinegar, olive oil, and seasoning that I’m not sure I ever want to stop eating.

    Fennel is divisive. Olives are divisive. I know this salad isn’t for everyone — I mean, what is, truly, except puppies, kittens, and thriving postal service — and if you’re about to tell me that you’d like this except for the fennel and/or the olives, shh, you don’t need to because I already know. I’ll have something you like more next week. Everyone gets a turn. I’ve gone full Mom Voice, haven’t I?

    But if you’re even ever-so-slightly on the fence, you should know that this one has converted many people. I tend to make it whenever suits us and keep it in two containers — the dressed, shaved fennel bulb in one and the olive mixture in the other — because the complexity is more noticeable when it hasn’t been mixed as long. Salads like this — that keep well in the fridge because they don’t enlist quick-wilting lettuces — are a key part of our summer cooking. These bean salads, broccoli salads, carrot salads and more are the kind of thing you can pull out at the end of the day and serve solo or with something else: focaccia, a simple aglio e olio spaghetti, a grilled steak or chicken thighs, if that’s what you crave. I hope this makes its way into your low-fuss summer rotation, too.

    Fennel, here and elsewhere: There are two more fennel salads here, one with blood oranges and one with proscuitto and pomegranate, so they both feel very wintery. There’s also this green salad with a fennel seed vinaigrette. Oh, and also a fennel seed ice cream that I love, even if few others do. Finally, in Smitten Kitchen Every Day, there’s a Fennel, Pear, Celery, and Hazelnut Salad, which I jokingly call the Haters’ Salad because there are so many maligned ingredients in it.


    Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)

    Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest of half the orange.

    Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.

    Layer fennel and onion slices with salami on a plate.

    In a bowl, whisk together orange and lemon juices, honey and mustard. Season with salt and pepper. Whisk in olive oil in a thin stream until emulsified. Drizzle dressing over fennel mixture and let stand for 10 minutes to allow flavors to develop before serving.

    Shaved Fennel Salad

    Perfect with meat or fish, and an excellent BBQ side.

    Having the fennel thinly sliced makes a delicious crunchy salad, perfect for the summer months. This recipe also works great with cucumber as well as the fennel and tomatoes.

    Having really flavoursome side dishes on offer is a great way of upping your vegetable intake especially good if you are looking to reduce your meat intake and eat more plant based goodness.

    I also love adding a sprinkling of toasted pine nuts of sunflower seeds for a source of fatty acids and protein.

    • 3 tbsp Extra virgin olive oil
    • 2 tbsp White wine vinegar
    • 1 tsp Honey
    • 1 tbsp Capers
    • Juice of half a lemon
    • 1 Clove of garlic, minced
    • Salt and pepper
    • 1/2 red chilli, finely chopped
    • 12 Cherry tomatoes, quartered
    • 2 Fennel bulbs, cut into thin slices
    • Handful of rocket leaves (any peppery salad leaves work well)
    • Handful of fresh mint, roughly chopped
    • Pine nuts or seeds for sprinkling (optional)

    Begin by mixing together all the dressing ingredients in a small bowl. Set to one side whilst you prepare the fennel and tomatoes – this will help mellow the raw garlic slightly.

    Cut your fennel into very thin slices, if you have one, a mandolin works really well for this. Make sure you keep the fine leaves of the fennel too, as these provide a delicious aniseed-like flavour. Cut the cherry tomatoes into halves or quarters and roughly chop your mint.

    Add the fennel, tomatoes, rocket and mint into your serving bowl and pour over the dressing, giving everything a nice mix.

    • 1 pound zucchini (2-3 medium)
    • 1 large bulb fennel, quartered and cored, fronds reserved
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ cup slivered red onion
    • 6 tablespoons shredded Manchego or Asiago cheese

    Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.

    Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion gently stir to coat well. Serve sprinkled with cheese.


    Step 1

    Slice fennel stems crosswise (not too thin) and place in a medium bowl. Coarsely chop fennel fronds (you want about ⅓ cup) and add to bowl. Crush olives with a flat-bottomed cup or side of a chef’s knife and remove pit. Coarsely chop olives (you want big, chunky pieces). Add olives, oil, vinegar, orange zest, and red pepper to bowl season with kosher salt and black pepper, then toss to coat.

    Step 2

    Halve fennel bulbs lengthwise. Using a mandoline, shave fennel crosswise (you can use a knife, but you want the slices to be no thicker than ⅛"). Transfer fennel to a large bowl. Zest one-quarter of lemon over. Halve lemon and squeeze in juice from both halves season with kosher salt and toss to coat. Taste and adjust with more lemon juice, if needed.

    Step 3

    Divide olive mixture among plates. Top with cheese to just cover olives. Arrange shaved fennel over so olive mixture is covered, then season with flaky sea salt.

    Shaved Fennel Salad with Provolone

    • Quick Glance
    • Quick Glance
    • 15 M
    • 15 M
    • Serves 4

    Ingredients US Metric

    • 1 pound fennel bulbs, which is either 1 large or 2 small
    • 3 tablespoons pitted, chopped Castelvetrano olives (or other green, buttery olives), coarsely chopped
    • 2 tablespoons extra-virgin olive oil
    • 1/2 tablespoon white wine vinegar
    • Pinch red pepper flakes (optional)
    • Cracked black pepper, to taste
    • Zest of 1 lemon (about 2 teaspoons)
    • Juice of 1 to 1 1/2 lemons
    • Provolone cheese


    Cut the tops and stems off the fennel bulbs. Thinly slice the stems and coarsely chop the fronds. Place the fronds and stems in a bowl with the olives. Add the oil, vinegar, red pepper flakes, if using, and black pepper, and mix until well coated.

    Using a mandolin if you have one, shave the fennel into thin slices. (If you don’t have a mandolin, you can use a vegetable peeler. Simply cut the fennel into quarters and peel from the cut side.) Season the fennel with the lemon zest and juice and mix.

    Pile the olive mixture in the center of 4 serving plates and top each plate with the shaved fennel. Grate or shave the provolone cheese on top.

    Fennel Winter Salad

    Rated 5.0 out of 5 by 1 readers

    An Original Recipe by Lorraine Elliott

    Preparation time: 20 minutes

    • 1 fennel bulb, stalks trimmed
    • 1/2 red onion, peeled and finely sliced
    • 1/2 cup pomegranate arils
    • 1/2 bunch mint
    • 1/2 bunch coriander
    • 1 tablespoon icing sugar
    • 1 tablespoon hot water
    • 3 tablespoons lime juice
    • 3 tablespoons fish sauce
    • 1 clove garlic, finely grated

    Step 1 - Trim the fennel and remove the core. Use a mandolin on the finest setting and finely shave the fennel bulb into a bowl. Add the onion, pomegranate, mint and coriander to the bowl and mix.

    Step 2 - In a small bowl, dissolve the icing sugar in the water and then add the lime juice, fish sauce and garlic to create a salad dressing. Drizzle this on top of the fennel mixture and toss.