Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad

Dan Myers


For the dressing

  • 3 Tablespoons  sherry vinegar
  • 3 Tablespoons  extra-virgin olive oil
  • 4 Tablespoons  lemon juice
  •   Salt and pepper, to taste

For the salad

  • fennel bulbs
  • 1/2  medium-sized red onion
  • 1/4 Cup  fresh Italian parsley, chopped
  • 4 Tablespoons  fennel fronds, chopped

This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich. 


For the dressing

Combine all of the ingredients in a small mixing bowl and whisk until blended.

For the salad

With a mandoline set on the thinnest setting, slice the fennel and onion into a large bowl. Add the parsley and fennel fronds, and mix until well combined. Add the dressing, and mix until combined. 


Note: Feel free to experiment with other additions, like cured olives or Mandarin oranges. If sherry vinegar is unavailable, red-wine vinegar will also work. 

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