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Shaved Fennel Salad

Shaved Fennel Salad

Adapted from Alice Waters, The Art of Simple Food

To make the dressing, combine:

  • 2 Tbs fresh lemon juice
  • Zest of ¼ lemon, in thin curls
  • 1 tsp white wine vinegar
  • pinch salt
  • a few cracks of fresh-ground black pepper

Whisk in:

Taste and adjust with salt if needed.

Trim off tops and root end from

  • 2 Fennel Bulbs reserving a few fronds for garnish

​Slice with a mandolin—I like the $25 Japanese plastic ones—toss the fennel and 2 Tbsp chopped parsley with the dressing, and you’re done! 

As with many AOS recipes, you will be shocked at how tasty such a simple, quick recipe can be.  Once adept, you can knock this salad out in 10 minutes.

VARIATIONS:

Works well with

Napa Valley Rub Pork Chops
Basil Oil 375 ml
Meyer Lemon Oil, 500 ml
Napa Valley Rub Pork Chops Basil Oil 375 ml Meyer Lemon Oil, 500 ml

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