Shaved Fennel Salad

Fennel Bulbs: crunchy, slightly sweet and packed with Vitamin C!

I wasn’t sure how I felt about fennel, apparently thin sliced is the way to go.  The combination of these few, simple ingredients is pretty amazing.  A refreshing summer salad that you can make ahead of time, and it has feta in it, what’s not to love?!

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin (you can use a knife to carefully slice the veggies but a mandolin works best and fastest.  Also, you maybe able to use an attachment on your food processor if you have one that slices thin!)

2/3 cup   loosely chopped fresh dill

1/3 cup  fresh lemon juice, plus more if needed

1/3 cup extra virgin olive oil, plus more if needed

fine grain sea salt

4 or 5 generous handfuls arugula

Honey, if needed

1/2 cup  pine nuts, toasted (I used almonds)

1/3 cup   feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

Thanks for a great shot of this salad, Heidi! Image from 101 Cookbooks

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

Another great recipe from 101 Cookbooks, here’s her original recipe!

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