Recipe courtesy of Lauren Lyle and Michael Wild

Fennel Salad

Save Recipe
  • Yield: Serv es 6 to 8
Share This Recipe

Ingredients

3 fennel bulbs

Juice of 2 Eureka or Meyer lemons

Salt

Pinch of sugar

Mint leaves (optional)

Directions

  1. Slice the fennel crosswise paper-thin with a mandoline or sharp knife. Put it in a bowl with the juice, salt, and sugar. Squeeze the fennel with your hand and let it sit for 20 minutes. Pour off any excess lemon juice and adjust the salt. If the fennel is too acidic due to particularly juicy lemons, give it a quick rinse in cold water. If you like, julienne a few mint leaves and toss them with the fennel just before serving.

Caramelized Pancetta and Fennel Salad

Fennel Salad with Goat Cheese and Pine Nuts

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Fennel Salad

Orange and Fennel Salad