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A close-up, top-down view of a fresh and vibrant fennel salad with lemon zest and dill in a decorative blue and white bowl, ready to be served.

This refreshing lemon fennel salad features thinly sliced fennel, bright lemon juice, and aromatic fennel fronds. A quick and healthy side dish that’s crisp, zesty, and effortlessly elegant.
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Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean, Vegetarian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large fennel bulb, trimmed and very thinly sliced
  • 2 tablespoons chopped fennel fronds
  • 1–2 tablespoons extra-virgin olive oil
  • 1 lemon, zested and juiced (about 3 tbsp juice)
  • Kosher salt, to taste
  • Cracked black pepper or red pepper flakes, to taste

Equipment

  • Chef's knife For trimming and slicing fennel
  • Mandoline slicer (optional) To achieve ultra-thin fennel slices
  • Mixing Bowls For tossing salad and making dressing
  • Citrus zester & juicer To extract lemon zest and juice
  • Whisk or fork To combine dressing ingredients

Method
 

  1. Trim the fennel bulb by removing the root end and tough outer layers. Reserve some fronds for garnish.
  2. Slice fennel crosswise as thinly as possible using a sharp knife or mandoline. Place in a mixing bowl.
  3. Zest about ½ of the lemon and juice the whole lemon. Set aside approximately 3 tablespoons juice.
  4. In a small bowl, whisk lemon juice, lemon zest, olive oil, salt, and pepper until emulsified.
  5. Pour the dressing over the sliced fennel and toss gently to coat evenly.
  6. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld and fennel to soften slightly.
  7. Taste and adjust seasoning. Garnish with chopped fennel fronds before serving.

Notes

Slice fennel very thinly for the best texture—use a mandoline if you have one. Dress the salad right before serving for optimal crunch. To mellow any bitterness, soak sliced fennel in ice water for 15 minutes. Garnish with fresh herbs or citrus segments for variation.