There’s something quietly irresistible about a shaved fennel salad. Crisp, delicate fennel slices combine with buttery, toasted croutons and the satisfying crunch of walnuts for a dish that’s all about texture and balance.
The clean, mild anise flavor of the fennel offers a welcome change from standard leafy greens, giving this salad a bright, refreshing quality. In Mediterranean cooking, fennel has long been celebrated not only for its flavor but also for its digestive benefits, making it a popular choice for light, wholesome meals.
What makes this recipe shine is the combination of simple ingredients that work beautifully together, creating something a little unexpected.
The croutons, toasted to a golden crisp, bring a satisfying heft, while walnuts add a rich, nutty contrast that’s hard to resist. It’s a quick salad with a twist that’s sure to become a go-to, whether you’re looking for a light lunch, a starter, or a side dish to complement a cozy fall meal.
Why I Love This Recipe (And You Will Too)
- A true texture lover’s dream: This salad is wonderfully crunchy yet light—a nice change from softer salads and perfect for anyone craving that “crunch factor.”
- Quick to whip up: Ready in just minutes, it’s my favorite when I need a simple but elevated option that feels more than just greens on a plate.
- An ideal balance: The fresh fennel feels vibrant and cleansing, and the walnuts add healthy fats, making it a great light option.
- Pairs with everything: It goes well with grilled chicken, fish, or a hearty soup, fitting easily into any meal plan.
Shaved Fennel Salad with Croutons and Walnuts Recipe
Equipment
- Mandoline
- Large mixing bowl
- Baking sheet
- Chef's Knife
- Wooden Spoon
- Small Skillet
Ingredients
- 1/4 cup roughly chopped walnuts
- 1/4 cup extra-virgin olive oil
- 1 tablespoon heavy cream or light cream optional
- 1 large lemon juiced and zested
- Kosher salt
- Freshly ground black pepper
- 2 large fennel bulbs halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds
- 1/3 cup shaved parmesan cheese
Instructions
- Toast the Walnuts: Preheat oven to 350°F. Spread walnuts on a sheet pan and bake for 7 minutes until lightly toasted and fragrant. Let cool.
- Prepare the Dressing: In a small bowl, whisk olive oil, cream (if using), 1 1/2 tablespoons lemon juice, salt, and pepper. Adjust seasoning as needed.
- Dress the Salad Base: Place shaved fennel in a serving bowl or plate. Add half of the cooled walnuts and half of the shaved Parmesan.
- Add Dressing: Pour the dressing over the fennel just before serving, tossing gently to coat.
- Prepare Garnish: In a small bowl, mix chopped fennel fronds with lemon zest.
- Finish the Salad: Sprinkle the fennel fronds mixture, remaining walnuts, and Parmesan over the salad.
- Serve: Grind a bit of pepper on top and let rest briefly before serving.
