Can you eat raw fennel in a salad?

Absolutely. Raw fennel is crisp, flavorful, and completely safe to eat. Its mild licorice flavor becomes more refreshing when sliced thinly and paired with citrus, making it perfect for salads.

What is in fennel salad?

The basic version includes fennel bulb, red onion, lemon juice, olive oil, salt, pepper , and Parmesan cheese . However, you can elevate it with fruit, nuts, or fresh herbs for more complexity.

How do you prepare fennel for salad?

Start by trimming off the stalks and root base. Slice the bulb thinly—ideally with a mandoline—and either use it right away or soak briefly in lemon water to preserve its crisp white color.

What pairs best with fennel?

Fennel pairs beautifully with citrus fruits , cheeses like burrata or feta , seafood , and grilled meats . It also complements bold flavors like olives, capers, and herbs such as dill or mint.

Fennel Salad – Refreshing, Crisp & Easy

Description

Fennel Salad: crisp fennel with lemon, olive oil, onion, and Parmesan—simple, healthy, and vibrant.

Ingredients

1 medium fennel bulb (or 2 small fennel bulbs)
1/2 red onion, thinly sliced
2 tablespoons fresh lemon juice
2 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

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Instructions

Trim off the stalks from the fennel bulb and set aside the feathery fronds for garnish.
Thinly slice the fennel and red onion using a mandoline or a sharp knife.
In a mixing bowl, combine the sliced fennel and onion with lemon juice, 1 1/2 tablespoons olive oil, salt, and pepper. Toss gently until well coated.
Arrange the mixture flat on a serving plate in a thin layer.
Drizzle the remaining olive oil over the top, sprinkle with Parmesan cheese, and garnish with chopped fennel fronds.
Serve immediately for the freshest texture and flavor.