Ina Garten Fennel Salad
This salad features thinly sliced raw fennel bulbs dressed in a lemony vinaigrette and topped with shaved Parmesan. It may include arugula, radishes, or citrus segments for added color and flavor. The result is crisp, cool, and packed with bright, clean taste.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
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2 large fennel bulbs, tops removed
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1 lemon, juiced
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2 tablespoons olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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⅓ cup shaved Parmesan cheese
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Optional: 1–2 cups arugula or baby greens
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Optional: citrus segments (orange or grapefruit) or thinly sliced radishes
Instructions
Trim the fennel bulbs and remove the tough outer layer. Cut in half lengthwise and slice very thinly using a mandoline or sharp knife. Place in a mixing bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
Pour the vinaigrette over the sliced fennel. Toss gently to coat and let sit for 5–10 minutes so the fennel softens slightly and absorbs the dressing.
Add arugula or citrus segments if using. Top with shaved Parmesan just before serving.
Transfer to a platter or individual plates and serve chilled or at room temperature.