Lemon Fennel Salad
This salad showcases raw fennel sliced thinly to highlight its crisp texture and licorice-like aroma. It is dressed with lemon zest and juice, giving it a bright, refreshing flavor with a crunchy bite and delicate anise undertones.
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
Ensure to slice the fennel very thinly for optimal texture. You can prepare the salad a few minutes in advance, but serve promptly to maintain crispness.