Fennel Salad with Red Onion, Parsley, and Lemon

Editor
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. 

Ready in
10 m
4
Servings
141
Calories Per Serving
Deliver Ingredients

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

  • 2 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. 

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.

Nutritional Facts

Total Fat
10g
16%
Sugar
6g
N/A
Saturated Fat
2g
8%
Protein
2g
4%
Carbs
12g
4%
Vitamin A
75µg
8%
Vitamin C
26mg
44%
Vitamin E
2mg
11%
Vitamin K
145µg
100%
Calcium
72mg
7%
Fiber
4g
17%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
1mg
7%
Magnesium
26mg
6%
Monounsaturated
7g
N/A
Niacin (B3)
0.9mg
4.3%
Phosphorus
70mg
10%
Polyunsaturated
1g
N/A
Potassium
570mg
16%
Sodium
409mg
17%
Zinc
0.3mg
2.2%