Gordon Ramsay’s Fennel Salad — The Surprising Comfort of an Unexpected Crunch

Why Fennel? Not Just for Fancy Plates

I used to think fennel was one of those ingredients you only saw in high-end restaurants or as a garnish on fancy seafood dishes. But then I remembered the time I accidentally left a bulb sitting in my fridge for a week, and I finally decided to slice into it—there’s this whisper of anise, a subtle sweetness that surprises you when you bite through that crunchy core. It’s almost like a secret handshake between the licorice aroma and the sharp bite of fresh lemon.

This recipe feels urgent right now. Everyone’s talking about clean eating, simple ingredients, and rediscovering vegetables you might overlook. Fennel feels like that oddball—something you try once and find yourself craving on a winter day, when something about the crunch and the cool, aromatic punch cuts through the gray.

Why This Matters

Right now, salads often feel like they’re missing something—texture, a little bite, a reason to keep reaching for the fork. This one’s got all that, and a sneaky personality. Just fennel, lemon, a splash of olive oil, maybe some flaky salt. But the flavor—the aroma—sticks with you all day.

Fennel and Lemon Salad

This dish features thinly sliced fennel bulbs marinated with lemon juice and olive oil, creating a crunchy and aromatic salad. The preparation emphasizes raw slicing, marination, and gentle mixing to preserve the fennel's crisp texture and enhance its licorice-like flavor with bright citrus notes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 50 kcal

Equipment

• Chef’s knife
• Mandoline or sharp slicing tool
• Mixing bowl
• Measuring spoons
• Serving platter

Ingredients

  

• 2 bulbs fennel bulbs preferably firm and fresh
• 1 large lemon juiced for the marinade
• 2 tablespoons olive oil extra virgin preferred
• to taste flaky sea salt for finishing

Instructions

 

• Use a chef's knife or mandoline to thinly slice the fennel bulbs, aiming for uniform, translucent slices that showcase the fennel's layered texture.
  
• Juice the lemon, ensuring to remove seeds, and pour the lemon juice into a small bowl. Add the olive oil and whisk until well combined.
  
• Place the sliced fennel in a mixing bowl and pour the lemon-olive oil dressing over it. Toss gently to evenly coat all slices.
  
• Allow the fennel to marinate at room temperature for about 10 minutes, during which it will soften slightly and absorb the citrus flavor.
  
• Transfer the marinated fennel to a serving platter and sprinkle generously with flaky sea salt for added flavor and texture contrast.
  

Honestly, I keep thinking about making this again, just to remind myself that sometimes the most alien-looking veggies have the best stories to tell on your plate. It’s kind of satisfying—like discovering a hidden gem in your part of the fridge.