Shaved fennel salad

Jen Ren 2020-05-13 1 minute read

Shaved Fennel Salad

Retrieved and adapted from Samin Nosrat’s Salt Fat Acid Heat cookbook, page 228.


  • 1 fennel bulb
  • 1 bunch parsley (I like curly parsley)
  • parmesan
  • salt
  • freshly ground black pepper
  • lemon vinaigrette


If you don’t have vinaigrette already made, start by prepping it (instructions reproduced below and here).

Thinly slice the fennel bulb cross-wise using a mandolin or knife. Remove the cores. (Save the remaining stalk and fronds for other uses like in stock or soups!)

Roughly chop the parsley, removing the stems. Add to shaved fennel.

Add parmesan. If it’s a chunk, use a peeler to shave shreds.

Add salt and pepper.

Dress with the vinaigrette.

Instructions for lemon vinaigrette

Also adapted from Salt Fat Acid Heat.


  • 1 lemon, zested and juiced
  • 1.5 tsp white wine vinegar
  • 5 tbsp extra-virgin olive oil
  • 1 garlic clove, pressed
  • salt (generous pinch)
  • freshly ground black pepper


Mix all ingredients together. Stir or shake to combine. > Taste to adjust.

Let sit for at least 10 minutes.