Crisp and clean, with a subtle hint of licorice, raw fennel tastes amazing. Here I’ve shaved it paper thin on a mandoline slicer and tossed it with a simple dressing that perfectly complimented its fragrant qualities. The wispy and soft fronds—which are completely edible—were added in at the end to add a nice textural element to the dish as well as give it an elegant and pretty feel.Print
SHAVED FENNEL SALAD
- Yield: 2 servings
- 1 large fennel bulb
- 1/8 cup extra-virgin olive oil
- 1/8 cup rice vinegar
- 1 TB dijon mustard
- dash of salt and pepper
- black sesame seeds (optional)
- Cut off the base of the fennel bulb. (Reserve the stems for making tea later.) Remove the stems and set aside. If it is a really large bulb, slice it in half. Carefully shave it on the mandoline blade, and set aside.
- Remove the fronds from the thick stems and place into a small bowl.
- In another small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Dress the shaved fennel as desired, and sprinkle with the fronds and seeds. Serve immediately.
Kirsten@My Kitchen in the Rockies says
Erin, what a beautiful picture!
I love fennel in any variation.
Thanks Kirsten! : )
that is such a lovely salad. i love fennel, but very rarely eat it raw. i need to make more of effort to do so.
also, i LOVE that vase with the flowers peeking into the picture. do you have pics of the vase on flickr for me to see? 😉
Thanks Caitlin! I do have some photos that better show off the flowers, and they are too pretty not to put on flickr! Forthcoming! : )
Angry Asian says
i am a late lover of fennel but now when it is in season, i always always always grab it when i shop. i like it best this way: simply dressed.