Shaved Fennel Salad with Lemon Dressing (English Version

 

Shaved Fennel Salad with Lemon Dressing (English Version)

A super fresh, crunchy, and bright salad with paper-thin fennel slices, zesty lemon dressing, toasted pine nuts, buttery Castelvetrano olives, and shaved Parmesan. Serves 4–6 as a side.

Ingredients

For the Lemon Vinaigrette:**3 tablespoons fresh lemon juice (from about 1 large lemon)

½ teaspoon lemon zest

½ teaspoon Dijon mustard

1 teaspoon honey

- Salt and freshly ground black pepper, to taste

- ¼ cup extra-virgin olive oil

**For the Salad:**

- 2 medium fennel bulbs, very thinly sliced (use a mandoline if you have one)

- 1 small shallot (or ½ small red onion), very thinly sliced

- 30–40 g pine nuts (about ¼ cup), lightly toasted

- 100 g Castelvetrano olives (or any mild green olive), pitted and roughly chopped

- 50 g Parmigiano-Reggiano (Parmesan), shaved with a vegetable peeler

- A handful of fennel fronds, finely chopped (for garnish)

Instructions

1. Make the dressing:

   In a large mixing bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey, a good pinch of salt, and a few grinds of black pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened. Taste and adjust seasoning.

2. Soften the shallot:

   Add the thinly sliced shallot to the dressing and let it sit for 5–10 minutes. This mellows the raw onion flavor.

3. Toast the pine nuts:

   Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, for 3–5 minutes until golden (watch carefully—they burn fast). Remove from the pan immediately.

4. Prep the fennel:

   Trim the stalks and fronds from the fennel bulbs (save some fronds for garnish). Slice the bulbs as thinly as possible (a mandoline makes this easy). Roughly chop a small handful of the feathery fronds.

5. Assemble the salad:

   Add the shaved fennel, toasted pine nuts, chopped olives, shaved Parmesan, and chopped fennel fronds to the bowl with the dressing. Toss gently but thoroughly so everything gets lightly coated.

6. Serve:

   Taste and add more salt or pepper if needed. Transfer to a serving platter or individual plates. Scatter a few extra Parmesan shavings and fennel fronds on top for presentation.

**Tips:**

- If your fennel tastes a bit strong, let the shaved slices sit in the dressing for 10 minutes before adding the rest—it softens and mellows beautifully.

- Great alongside grilled fish, roast chicken, or pasta.

- Want a greener version? Toss in a handful of arugula/rocket right before serving.

Enjoy—it’s addictively crisp and refreshing! 😋