Shaved Fennel Salad

Shaved Fennel Salad

Shaved Fennel Salad

A light, lemony, simple side salad that's a wonderful lift and compliment to heavier winter foods. 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, then chop
  • 1 tsp White Balsamic Vinegar (or other light vinegar)
  • pinch salt
  • a few cracks of fresh ground black pepper

Whisk in:

  • 3 Tbsp Lisbon Lemon EVOO

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— we like the $25 Japanese plastic ones—toss the fennel and 2 Tbsp chopped parsley with the dressing, and you’re done! 

As with many Art of Simple Food 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.


  • Use Basil EVOO or any classic EVOO instead of Lisbon Lemon
  • Garnish with a shake of Korean Chili Flakes, for color & kick
  • Add sliced celery and/or radishes with the fennel
  • Add to any sandwich for a lovely complimentary crunch!
  • Finish with a sprinkle of Ferry Building Blend for a fresh hit of dill

Photo credit: Erin Scott

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