Fennel Salad with Red Onion, Parsley, and Lemon

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

4
Servings
147
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. 

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
13g
54%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
214µg
100%
Calcium, Ca
26mg
3%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
16mg
2%
Sodium, Na
155mg
10%
Water
39g
1%

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.