Shaved Fennel Salad

Easy Shaved Fennel Salad

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This shaved fennel salad is a stunning side dish that pairs perfectly with your favorite main course.

Every year for Christmas, I make orange-maple vinaigrette for my in-laws for the salad we serve alongside Christmas lasagna. This shaved fennel salad is topped with a similar dressing, but I use lemon instead of orange.

Shaved Fennel Salad Recipe

How to make this shaved fennel salad recipe:

I love this recipe because you can whip it up so quickly. To make it even easier, I recommend investing in a small mandoline slicer. These slicers come in all varieties and price ranges. I’ve had mandolines with all the bells and whistles, but they’re bulky and cumbersome, and I find that they sit in my cupboard until I decide to donate them to a friend or family member to clear up space. My go-to? A simple, space-saving, relatively cheap hand-held mandoline slicer. It gets the job done and doesn’t take up too much space. It can only slice in three different thicknesses, but I don’t use a mandoline often enough to warrant a fancy one, so the OXO one I linked above is my go-to.

If you don’t have a mandoline slicer, you can use a sharp knife and carefully slice the fennel bulb as thinly as you can.

What you need

  • Fennel and shallot: I shave both fennel and shallot for the salad. If I’m breaking out the mandoline, I might as well shave all the things!
  • Salad greens: I use a mix of baby arugula and romaine lettuce for a balanced blend of crispy, crunchy lettuce and peppery, tender greens.
  • Brussels sprouts and pecans: Pan-fried Brussels sprouts and pecans add a nice lightly charred, nutty flavor to the salad.
  • Dressing: The dressing is just maple syrup, Dijon mustard, whole-grain mustard, lemon juice, and extra virgin olive oil. If you only have Dijon mustard, skip the whole-grain mustard!
Shaved Fennel Salad

How to make it

  • Step 1: Shave the fennel and shallot using the mandoline slicer. Season them lightly with salt and pepper. Add the greens and toss to coat.
  • Step 2: Make the dressing by whisking everything together until completely emulsified.
  • Step 3: Fry up the Brussels sprouts until well-browned. Add the pecans and cook until lightly toasted.
  • Step 4: Finish it up by adding the warm Brussels sprouts to the bowl of fennel and lettuce. Pour the dressing on top. If you have fennel fronds, scatter a pinch on top and serve immediately.

Looking for more salad recipes? Check my archives!

Shaved Fennel Salad Recipe

Shaved Fennel Salad

This shaved fennel salad is a stunning side dish that pairs perfectly with your favorite main course.
4.80 from 5 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 305kcal

Ingredients

  • 1 fennel bulb, trimmed, cored, and halved lengthwise; fronds reserved if your fennel bulb has them
  • 1 small shallot, peeled and halved lengthwise
  • 3 ounces romaine lettuce, rinsed and chopped
  • 3 ounces baby arugula
  • 1 tablespoon olive oil
  • 8 ounces Brussels sprouts, trimmed and halved
  • ¼ cup chopped, unsalted pecans
  • Salt and pepper

Dressing:

Instructions

Prepare the fennel and shallot:

  • Using a mandoline slicer, carefully shave the fennel and shallot into thin slices. Transfer to a bowl and add a pinch of salt.
  • Add the lettuce and arugula to the fennel and shallot and toss to coat.

Make the dressing:

  • Add the maple syrup, Dijon mustard, whole-grain mustard, and lemon juice to a bowl. Whisk until smooth. Slowly add the extra virgin olive oil, whisking as you incorporate until smooth and emulsified. Taste and add salt. Set aside; you may need to whisk again right before serving.

Make the Brussels sprouts:

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once shimmering, add the Brussels sprouts and use your spoon to flip as many sprouts cut-side down as possible. Season with salt. Cook without moving for 4–6 minutes to allow the sprouts to develop a nice char.
  • Toss the sprouts and continue cooking for 5–7 minutes until the sprouts are tender. Add more salt and pepper if needed.
  • Add the pecans to the skillet and cook, turning often, for 1–2 minutes until toasted. Turn off the heat.

Finish the salad:

  • Whisk the dressing right before serving. Add the Brussels sprouts and pecans to the salad. Pour as much of the vinaigrette on top as you like; you can serve the remaining dressing at the table or reserve it for another use. Toss to coat the salad with the dressing and add more salt if needed.

To serve:

  • Pile the salad onto a serving platter. If your fennel bulb had fennel fronds, scatter a few on top of the salad. Serve the salad alongside your favorite main course. Enjoy!

Nutrition

Calories: 305kcal | Carbohydrates: 21g | Protein: 4g | Fat: 25g | Sodium: 95mg | Fiber: 6g | Sugar: 11g | Vitamin C: 74mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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