Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad with Red Onion, Parsley, and Lemon
Fennel Salad

Dan Myers

Fennel Salad

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. 

Notes

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. 

Ingredients

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

Directions

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. 

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
53mg
4%
Water
49g
2%

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.