Simple Fennel Salad with Lemon

Ingredients

• 1 fennel bulb (Trimmed and very thinly sliced or shaved)
• 2 tbsp fennel fronds (Chopped; additional fronds as needed for seasoning)
• 1 tbsp extra-virgin olive oil (Use additional olive oil to taste, as needed)
• 3 tbsp lemon juice (From the lemon)
• 0.5 tsp lemon zest (From the lemon)
• kosher salt (To taste)
• cracked black pepper (To taste; use a good amount. Red pepper flakes may be used instead.)

Steps

1. 1

   Trim the fennel bulb and slice it very thinly, or shave it. Chop 2 tablespoons of fennel fronds.

2. 2

   Combine the sliced fennel and chopped fronds in a medium bowl. Add 1 tablespoon olive oil, 3 tablespoons lemon juice, and ½ teaspoon lemon zest.

3. 3

   Season to taste with kosher salt and a good amount of cracked black pepper, or red pepper flakes. Add more olive oil and fennel fronds as needed.

4. 4

   Let the salad stand for 15 minutes before serving so the fennel softens. Toss everything together before serving; the salt and lemon will make the fennel crisp-tender.

Notes

The recipe yields about 2 cups (four ½-cup servings). The Instagram narration says to let the salad sit for about 5 minutes, while the authoritative recipe page specifies 15 minutes; the page's structured recipe data is followed here. The page suggests parsley, tarragon, or chives as substitutes if fennel fronds are unavailable, and mentions feta or Parmesan, green olives, or capers as optional additions.

Nutrition per serving

• salad
• side dish
• vegetarian
• vegan
• gluten-free
• no-cook
• quick