I never thought fennel could be the star of a salad. Not until I stumbled on how its anise aroma mixes with lemon zest—sharp, fresh, almost like breathing in a moment of quiet street after rain. I used to think fennel was only for roasting or sneaking into soups, but chopped raw, it crunches like celery with a whisper of licorice. This isn’t about fancy ingredients or elaborate techniques. It’s about noticing what’s been hiding in plain sight. Today, I realized that the scent of lemony fennel almost feels like summer’s secret handshake. It’s simple, yes, but it carries that kick of brightness you crave when everything outside is green and wild. Sometimes I forget how a tiny shift—like slicing fennel paper-thin—can totally reframe something so basic. Like rediscovering an old song and realizing it’s better than I remember.
Lemon Fennel Salad
Equipment
- Chef’s knife
- Mandoline slicer (optional)
- Mixing bowl
- Microplane or zester
Ingredients
- 2 bulbs fennel bulbs thinly sliced
- 1 medium lemon zest and juice
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Instructions
- Use a chef's knife or mandoline slicer to thinly slice the fennel bulbs crosswise, aiming for paper-thin pieces with a slight curve, and place them in a mixing bowl.2 bulbs fennel bulbs
- Grate the lemon zest using a microplane or zester, then squeeze out the lemon juice into a small bowl.2 bulbs fennel bulbs
- Pour the lemon juice over the sliced fennel, followed by the olive oil, and toss gently to coat all the slices evenly. Let sit for 2 minutes to allow flavors to meld.2 bulbs fennel bulbs
- Add the lemon zest to the fennel mixture, then season with salt and freshly ground black pepper to taste. Toss once more to distribute seasoning.2 bulbs fennel bulbs
- Transfer the salad to a serving plate or bowl, arranging the thin fennel slices in a visually appealing pattern, and serve immediately for maximum crunch and freshness.
Notes
No complicated dressings. No fuss. Just raw fennel, lemon juice, a pinch of salt, and maybe some olive oil if you’re feeling fancy. It wakes up your palate without demanding much. Perfect for those days when cooking feels like a waste of time but you still wanna eat something honest. And damn, fennel’s scent makes it almost feel like summer never fully left—just hiding behind the kitchen door, waiting to surprise me again.
