Shaved Fennel Salad Recipe

Name: Shaved Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely torn sourdough bread; 1/2 cup walnuts; 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; Kosher salt; 3 Tbsp. sherry vinegar or red wine vinegar; 1 garlic clove, finely grated; 1/4 tsp. crushed red pepper flakes; 2 fennel bulbs with fronds; 3/4 cup torn mint leaves; 1/2 lemon; 2 oz. Parmesan, shaved

Servings: persons

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
1/4 tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

1
Preheat oven to 400u00b0F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
2
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
3
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
4
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
5
Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups coarsely torn sourdough bread, 1/2 cup walnuts, 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling, Kosher salt, and more.

Yes, Shaved Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Fennel Salad

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