Lemony Fennel Salad
Lemony Fennel Salad combines cup roughly walnuts with cup extra-virgin olive oil for a fresh dish that stays crisp and well dressed.
About This Recipe
Lemony Fennel Salad should taste fresh, crisp, and balanced from the first bite.
Dry the ingredients well and dress close to serving so the texture stays lively.
Ingredients
- ✓1/4 cup roughly chopped walnuts
- ✓1/4 cup extra-virgin olive oil
- ✓1 tablespoon heavy cream or light cream ((optional))
- ✓1 large lemon, (juiced and zested)
- ✓Kosher salt
- ✓Freshly ground black pepper
- ✓2 large fennel bulbs, (halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds)
- ✓1/3 cup shaved parmesan cheese
Ingredient Notes
- Fresh Vegetables: Dry the vegetables well so the dressing clings instead of watering down.
- Dressing: Add dressing gradually and toss until lightly coated.
- Crunch: Nuts, seeds, croutons, or crisp vegetables make the salad more satisfying.
- Acid: A little vinegar or lemon keeps the flavor bright.
Instructions
- 1
Toast the walnuts. Preheat the oven to 350°F. Spread the walnuts on a sheet pan in one layer. When the oven is hot, bake until lightly toasted and fragrant, about 7 minutes. Remove and let cool.
- 2
Make the dressing. In a small bowl or pitcher, whisk together the olive oil, cream (if using), 1 1/2 tablespoons of the lemon juice, and a pinch of salt and pepper. Taste and add more lemon juice, olive oil, or salt if needed.
- 3
Dress the salad. Place the fennel in a shallow serving bowl or deep plate. Add half of the cooled walnut pieces and half of the shaved parmesan. Just before serving, pour the dressing over and toss gently to thoroughly coat the fennel.
- 4
Finish and serve. In a small bowl, mix the chopped fennel fronds with the lemon zest and sprinkle over the salad. Garnish with the remaining walnut pieces and parmesan shavings and grind a touch more pepper on top. Let the salad rest just a minute or two before serving.
Katy’s Kitchen Tips
- Dry greens and vegetables before tossing.
- Add dressing a little at a time.
- Keep crunchy toppings separate until serving.
- Chill creamy salads before serving when possible.
Variations and Substitutions
- Extra crunch: Add nuts, seeds, croutons, or crisp vegetables.
- Creamier dressing: Use yogurt, mayo, sour cream, or avocado.
- Protein add-in: Top with chicken, tuna, eggs, beans, or shrimp.
- Make ahead: Keep dressing separate until serving.
What to Serve With Lemony Fennel Salad
Serve Lemony Fennel Salad with grilled chicken, seafood, soup, sandwiches, or pasta.
Storage and Reheating
Store undressed components separately for the best crunch.
Refrigerate dressed leftovers airtight and eat them as soon as possible.
Common Mistakes to Avoid
- Wet produce: Water on vegetables weakens the dressing.
- Dressing too early: Many salads soften after sitting.
- Too much dressing: Add gradually so the salad stays crisp.
- No contrast: Crunchy or bright toppings make the salad more satisfying.
FAQ
Can I make Lemony Fennel Salad ahead?
Prep the components ahead and add dressing close to serving.
How do I keep it crisp?
Dry vegetables well and avoid overdressing.
Can I add protein?
Yes. Chicken, eggs, seafood, beans, or tofu can make it more filling.
How long do leftovers last?
Undressed components last longer than dressed salad.
Nutrition Facts
- Calories: 162.6 kcal
- Carbohydrates: 8.2 g
- Fiber: 3.2 g
- Protein: 3.9 g
- Sodium: 130.2 mg
- Sugar: 3.7 g
- Fat: 13.8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.9 g