Fennel Salad, Parmesan, Lemon Recipe

This simple fennel salad recipe is easy to follow and very adaptable. Serve Martin Wishart's fennel salad with grilled or barbecued meats or pan-fried fish. To make this salad vegetarian, replace the Parmesan with an alternate vegetarian cheese. Have a look at our blog post on vegetarian cheese for suggestions

Fennel salad recipe

Other

Easy

15 minutes

Print Recipe Add to binder View tweaks Cooked & Loved (2)

Method

Launch Cooking Mode What's this?

Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core

Using a mandoline to slice fennel

If your knife skills need a bit of work you can use a mandoline to thinly slice the fennel, but always use the supplied finger guard to protect yourself from the ultra-sharp blade.

Use a large chefs knife to cut the fennel into very thin slices

Pour the olive oil into a large bowl, add the lemon juice, then crush the salt between your fingers and add it to the bowl along with the sugar

Whisk everything together, then add the sliced fennel. Coat it well with the vinaigrette and place it in a serving dish

Use a potato peeler to shave the parmesan over the salad, and finish with the parsley

Send us feedback on this Fennel salad recipe