Best Fennel Salad Recipe Recipe

Ingredients

Salad

• 2 medium fennel bulbs, trimmed and cored (about 1 lb)
• 2 cups thin-skinned cucumbers, thinly sliced
• 0.5 cup fresh dill
• 0.25 cup red onion, thinly sliced

Lemon Dressing

• 3 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest
• 1.5 tablespoons lemon juice
• 0.5 teaspoon kosher salt
• 0.25 teaspoon pepper
• 2 teaspoons sugar or honey

Instructions

Prepare the Vegetables

1. Trim the ends off the fennel bulbs, cut in half lengthwise and remove their core with a sharp knife.
2. Using a mandolin, shave the fennel bulb paper thin and place it in a large bowl. Use a cut-resistant glove to protect your fingers. You should have about 6 cups packed.
3. Shave the cucumber and onion with the mandolin and place in the bowl.

Assemble and Dress

1. Add the chopped dill and zest the lemon over the salad.
2. Toss in the olive oil, lemon juice, salt, pepper, and sweetener and toss well.
3. Taste and adjust salt, honey, and lemon to taste, adding more as needed.

Notes

• Meyer lemon works really nicely here, or you can substitute rice wine vinegar for the lemon juice.
• Adjust the sweetener to your preference—start with 1 teaspoon and add more as needed.
• For best results, slice the fennel as thin as possible using a mandolin.