Traditional recipes

Fennel Salad with Red Onion, Parsley, and Lemon

Fennel Salad with Red Onion, Parsley, and Lemon

Dan Myers

Fennel Salad

This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich.


Note: Feel free to experiment with other additions, like cured olives or Mandarin oranges. If sherry vinegar is unavailable, red-wine vinegar will also work.


For the dressing

  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 4 Tablespoons lemon juice
  • Salt and pepper, to taste

For the salad

  • 2 fennel bulbs
  • 1/2 medium-sized red onion
  • 1/4 Cup fresh Italian parsley, chopped
  • 4 Tablespoons fennel fronds, chopped


Calories Per Serving141

Folate equivalent (total)44µg11%

Citrus and fennel salad

Make the most of winter's orange season with this fresh and tangy citrus and fennel salad.


Skill level


  • 5 oranges, peeled, pith removed, thinly sliced into rounds
  • 1 lemon, peeled, pith removed, thinly sliced into rounds
  • 1 lime, peeled, pith removed, thinly sliced into rounds
  • 1 red onion, halved, thinly sliced
  • 1 small fennel bulb, fronds trimmed, thinly shaved
  • 50 g baby rocket leaves
  • 2 tbsp salted capers, rinsed, drained
  • 125ml (½ cup) olive oil
  • 60 ml (¼ cup) aged balsamic or aged red wine vinegar
  • micro parsley leaves, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine oranges, lemon and lime in a bowl. Top with onion, fennel and rocket, scatter over capers, and season with salt and pepper.

Whisk oil and vinegar in a small jug and pour over salad. Gently toss to coat. Serve scattered with parsley.

As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Orange, Fennel and Red Onion Salad

Happy Detox Monday! There is nothing like a holiday binge-fest to get you in the mood for tasty Winter salads. My wonderful Aunt Paula decided to grace our Christmas buffet with homemade chocolate eclairs. Her secret? A custard filling made by whipping vanilla pudding mix with heavy cream in lieu of milk. Awesome. Thanks for the muffin top Aunt P! (Love you.)

Needless to say, the detox has officially begun and last night I kicked off the occasion with a classic combination of Orange, Fennel and Red Onion Salad dressed simply with olive oil and lemon juice. It is a nice alternative to my standard Syrian Salad and pairs well with anything from fish to chicken to turkey.

New to fennel? Look for it in the produce section next to the lettuce, chard, kale, etc. When you take it home, trim off the stalks and save the fronds for garnish. The bulb is loaded in potassium, vitamin C and fiber. Slice it thin to eat it raw in salads or roast it with olive oil and balsamic until it caramelizes and becomes tender. The sweet yet slightly bitter flavor combined with a fantastic crunch will be a nice addition to your dinner table. In Italy, they eat it between courses as a palate cleanser. In my home, I eat it when I feel guilty for eating too many chocolate eclairs. To each their own.


    1. Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.
    2. If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives.

    Reprinted with permission from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook,, © September 2006, by Aliza Green, Running Press



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    Fennel and kohlrabi salad

    When fennel and kohlrabi arrive in your CSA, it can be hard to know what to do. As we transition into fall food, I am still really craving the fresh, crisp foods of summer. So I was glad to stumble on a version of this fennel and kohlrabi salad recipe in the awesome Frankies Spuntino Kitchen Companion & Cooking Manual. Crispy julienned vegetables, sliced onions, plenty of parsley and a hint of lemon make for a bracing, palate cleansing slaw-type salad. A nice bit of color, bite and crunch to contrast with the season’s golds and oranges.

    This salad could be great with cabbage, celery root, Jerusalem artichokes, carrots or salad turnips.

    • 1 small bulb fennel well-cleaned and trimmed
    • 1 small tender kohlrabi, peeled and trimmed
    • 1/2 red onion sliced thin into half-moons
    • 1 cup minced flat leaf parsley
    • zest of 1 lemon
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons lemon juice
    • salt and pepper to taste
    • pinch of red pepper flakes
    • fennel leaves




    I adore fennel in salads. In fact, in the summer I just go crazy, slicing them thin and scattering them in most every salad I make. You can beat the crisp texture and that distinctive anise flavor.

    Yum! We have a bit of an issue here at Brooklyn Supper since Brian doesn’t really like fennel. In fact, I was left to consume this lovely salad all by myself.

    I love anything from the tuber or cabbage family sliced thin with a light lemony vinaigrette. Now, if only I had a mandoline…

    I could benefit from cooking with more fennel. I tend to be a bit heavy handed with spices fennel’s super light flavor would force me to keep the paprika under control.

    I am so bummed that I didn’t make it to Frankies Spuntino while out there. Dying to get my hands on this book!

    Nettle and Quince

    I made this salad for Easter lunch on Sunday. I imagined it as I went. Or so I thought.

    Many people liked it a lot, and one friend in particular complimented me on the originality of the pairing. I graciously accepted the comment, but all the while something in the back of my mind was nagging. Surely I had not really come up with the idea. I must have seen it somewhere. Speaking to my mother on the phone the next day I asked her about this salad. Had she not previously made something similar that might have half-consciously inspired me?

    My mother is an incredible cook, and a nutritionist. Not a steamed-carrots-and-brown-rice kind of nutritionist. She loves good food, really good food. Meat, fish, vegetables, salads, desserts, and – yes – butter. She has written a few books about nutrition, one of which is a book of recipes. Sure enough, one of those recipes is a lentil salad with fennel, parsley, and coriander.

    This lentil and fennel salad is different, but the inspiration – as it turns out and like so many other things in my life without my realizing it at first – is my mother’s.

    1 cup green lentils (preferably Castelluccio or du Puy)

    A generous handful flat-leaved parsley

    Juice and zest from 1 lemon (more lemon juice may be required depending on how juicy it is)

    Flaky sea salt and freshly ground black pepper

    The lentils are cooked the same way as for this basic lentils recipe

    Pick through the lentils to look for small stone intruders that must be discarded.

    To wash lentils, cover with cold water and drain in a fine mesh sieve.

    Peel and cut into large chunks the onion and half a fennel, reserving the rest of the fennel for later.

    Place lentils into a medium-sized saucepan with 2 cups (double the volume) water. Add vegetable chunks, a few sprigs of parsley, and the bay leaf. Bring to a boil and let simmer, covered, for about 20-25 minutes. Remove from heat when the lentils are cooked to your liking – I like them to retain a nice bite. Discard sprigs of parsley and vegetable chunks, pour lentils into a large bowl, and place in the refrigerator for a few hours or overnight.

    Wash and finely chop the rest of the parsley.

    Cut the fennel in half. Place it face side down onto the cutting board, and cut into thin strips, height-wise.

    Season the lentils with the olive oil, balsamic vinegar, lemon juice and zest, salt, and pepper. **The measurements given above are suggestions. I find that lentils hold up to a bold amount of acidity. It is best to season gradually, and adjust according to taste.**

    Toss the lentils with the fennel and parsley. Check one last time for seasoning, adjust if necessary, and serve.

    Recipe Summary

    • 2 tablespoons lemon juice
    • ¾ teaspoon grated orange zest
    • 1 ½ tablespoons fresh orange juice
    • ¾ teaspoon salt
    • ¼ teaspoon fresh-ground black pepper
    • 6 tablespoons olive oil
    • 1 ¾ pounds fennel bulbs (about 2 large), cored and shaved as thin as possible
    • 1 small red onion, chopped fine
    • ½ cup grated Parmesan, or a chunk of Parmesan for making curls

    In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.

    To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.

    Variation: In addition to the orange zest and juice, add the segments from one orange to the salad. Using a stainless-steel knife, peel the orange down to the flesh, removing all of the white pith. Cut the sections away from the membranes. Squeeze the juice from the membranes to use in the dressing.

    Slicing Fennel by Hand: If you are slicing fennel by hand, the easiest way is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice crosswise.

    Weekend Recipe: Fennel Salad

    This simple, bright salad from America's Test Kitchen is a great way to appreciate the crunch and anise flavor of raw fennel. When cutting the fennel, be sure to slice against the grain to prevent tough, fibrous strands.

    Fennel Salad
    Serves 4 - 6

    1/4 cup extra-virgin olive oil
    3 tablespoons lemon juice
    2 teaspoons Dijon mustard
    2 teaspoons honey
    Salt and pepper
    2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin crosswise
    1/2 red onion, halved through root end and sliced thin crosswise
    1/2 cup golden raisins, chopped
    3 tablespoons capers, rinsed and minced
    1/2 cup fresh parsley leaves
    1/2 cup sliced almonds, toasted

    Whisk oil, lemon juice, mustard, honey, 1 teaspoon salt, and 1 teaspoon pepper together in large bowl. Add fennel, onion, raisins, and capers and toss to combine. Cover and refrigerate for 30 minutes to allow flavors to blend.

    Stir in parsley and almonds. Season with salt and pepper to taste, and serve.

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    Broil on low for 10 minutes or until fragrant. Toast the fennel seeds in a hot pan until fragrant. Combine all ingredients in a large bowl and toss with dressing.

    Ingredients for the Salad

    1 small red onion (or half a large one)

    1 big bunch flat leaf parsley

    1 cup dry lentils (I used French green lentils)

    1 teaspoon toasted fennel seeds

    Ingredients for the Dressing

    juice and zest of one lemon

    1 generous tablespoon mustard

    Cook the lentils while you prep the rest of the ingredients. Using a mandolin or your rock-star knife skills, slice the fennel as thin as you can – do the same with the onions. Spread out the sliced fennel on a baking sheet, drizzle with olive oil and add some salt and pepper. Broil on low for 10 minutes or until fragrant and tender but al dente. While the fennel is roasting, toast the fennel seeds in a hot pan until fragrant, 3 to 5 minutes. In a large bowl, toss all the ingredients for the salad together. In a jar with a lid, combine all the ingredients for the dressing and shake to mix. Pour dressing over salad and taste for salt and pepper.

    Hi Grace, this salad is absolutely gorgeous. Love all the different components of it. I can see why you ate this salad for breakfast, lunch and dinner.

    hi Grace, This beautiful Bounty is a Masterpiece…lets me know you are enjoying our gorgeous Spring. thank you, Miss Judith, Davidson, NC

    I am gawking at this salad! And I think I could eat it for B, L,D as well. The pictures are amazing too.

    Woah – this is gorgeous, Grace! Love the extra boost of lentils to keep you full longer!