Fennel Salad
04 January 2026
Fennel is a vegetable, an herb, and a spice - the bulb a vegetable, the fronds an herb, and the seeds from a mature fennel plant are the spice. It is indigenous to the shores of the Mediterranean, has a taste similar to anise, and is one of the primary ingredients of absinthe. It is about 90% water, (which most vegetables are), making it a crunchy receptacle for blending its aromatic, distinct characteristics with compatible flavors and textures.
It doesn’t take much to turn a flavorful fennel bulb into a meal, a side, or an alternative for ‘coleslaw’. A bed of clean, tangy fennel salad adds a nuanced dimension under a juicy cut of meat or fish - absorbing and blending with the juices and flavors of whatever may be on the plate.
Total Time -
About 5 minutes, plus 20 minutes to macerate
INGREDIENTS -
4 servings -
2 large Fennel Bulbs
Fennel fronds
Juice of two lemons
Lemon zest
3 tablespoons olive oil
Coarse salt and pepper to taste
Italian parsley for garnish (optional)
Maldon salt flakes for garnish
TOOLS -
Citrus zester
Pepper mill
PREPERATION -
Zest the lemon rind into a mixing bowl, keeping about half aside for garnish
Juice the lemon into the bowl, with one tablespoon coarse salt and pepper to taste
Chop fennel stalks from bulb, and remove fronds (keep stalks for snacking or other recipes)
Cut fennel into bite size pieces and add to the mixing bowl with about half of the fronds
Mix vigorously (with your hands) so the fennel is well coated with the salt, pepper, and lemon mixture
Allow to macerate for at least 20 minutes
Pour off any excessive liquid, and add 2 to 3 tablespoons of olive oil and mix
Plate, then garnish with fronds, lemon zest, Maldon salt, and a splash of olive oil
NOTES -
A sprinke or shave of parmesan is a nice touch if this is intended as a light lunch, with more coarse black pepper
The lemon and salt will extract an excess of liquid from the fennel which can be used as a dressing for meat and vegetables that may be served as part of a meal
