Recipes › Salad › Shaved Fennel Salad Recipe

Shaved Fennel Salad Recipe

Recipe by Pedro M. A. Neves

This bright Italian aperitivo showcases the delicate anise notes of raw fennel, thinly shaved to silky translucence and dressed simply with citrus, good olive oil, and finishing touches of Parmigiano-Reggiano. The crisp, refreshing salad is a traditional starter across Italian coastal regions, particularly in Campania and Sicily, where fennel grows abundantly. It's quick to prepare and lets the quality of each ingredient shine.

Ingredients

• 2 medium fennel bulbs (about 500 g)
• 60 ml extra virgin olive oil
• 30 ml fresh lemon juice
• 15 ml white wine vinegar
• 2 g sea salt
• 1 g freshly ground black pepper
• 40 g Parmigiano-Reggiano, shaved thin
• 30 g fresh mint leaves, torn
• 15 g fresh dill fronds

Instructions

1. Remove the fennel stalks and fronds from the bulbs, reserving some tender dill-like fronds for garnish. Cut the bulbs in half lengthwise and remove the hard core at the base with a sharp knife.

2. Using a mandoline slicer or very sharp knife, shave the fennel halves into paper-thin slices, holding the bulb steady. Work carefully to achieve uniform thickness.

3. Place the shaved fennel in a large mixing bowl. Add the sea salt and toss gently but thoroughly to begin breaking down the fennel slightly and seasoning it evenly.

4. In a small bowl, whisk together the fresh lemon juice and white wine vinegar with a pinch of salt and ground pepper.

5. Drizzle the lemon-vinegar mixture over the fennel and toss gently to distribute it evenly. Let it rest for 2 minutes to allow the fennel to absorb the flavors.

6. Drizzle the extra virgin olive oil over the salad and toss once more to combine all ingredients delicately.

7. Divide the salad among four chilled plates or bowls, creating height with the shavings. Top each portion with torn mint leaves, reserved fennel fronds, and a generous amount of shaved Parmigiano-Reggiano.

Substitutions

• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese flavor
• Substitute white wine vinegar with champagne vinegar or apple cider vinegar for a softer acid note
• Use orange juice instead of lemon juice for a sweeter, warmer citrus profile
• Replace fresh mint with fresh tarragon or basil if mint is unavailable

Tips

• Slice the fennel as close to serving time as possible to maintain crispness and prevent oxidation; if making ahead, store in ice water and drain before dressing
• Use a mandoline or vegetable slicer rather than a knife to achieve the paper-thin texture essential to this salad's delicate character
• Chill your serving plates in the freezer for 10 minutes before plating to keep the salad crisp longer

Shaved fennel salad (insalata di finocchio crudo) is a classic antipasto throughout southern Italy, where it showcases the region's fresh produce and minimalist approach to dressing. The dish reflects the Italian philosophy of letting quality ingredients speak for themselves, relying on proper technique and balance rather than elaborate preparation.

You might also like

Tuscan Bread Salad Recipe

15 min · Salad

Tuscan Panzanella Bread Salad Recipe

15 min · Salad

Easy Tuna Pasta Salad Recipe

25 min · Salad

Chicken Pasta Salad Recipe

35 min · Salad