> Recipes > Salad

Crunchy fennel salad

Crunchy fennel salad

Crunchy fennel salad

PT15M

Why not try?

1
Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core
  • 3 medium-sized fennel bulbs
2
Use a large chefs knife to cut the fennel into very thin slices
3
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
  • 80ml of olive oil
  • 2 lemons, juiced
  • 2 tsp sea salt
  • 1 tsp caster sugar
4
Whisk everything together, then add the sliced fennel. Coat it well with the vinaigrette and place it in a serving dish
5
Use a potato peeler to shave the parmesan over the salad, and finish with the parsley
  • 100g of Parmesan
  • 2 tbsp of flat-leaf parsley, chopped

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Crunchy fennel salad

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...