Mom's Best Recipes
Recipe

Citrus-Kissed Shaved Fennel Salad

Crisp shaved fennel tossed with bright citrus, a punchy lemon Dijon vinaigrette, and a generous snowfall of Parmesan for a salad that feels fancy but cooks in zero minutes.

Author By Matt Campbell
Bright shaved fennel salad with orange segments, lemon zest, and Parmesan ribbons in a white bowl on a wooden table with a small jar of vinaigrette nearby
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Fennel is one of those ingredients that looks a little intimidating, like it should come with a user manual. It does not. Slice it thin, hit it with citrus, add a salty little flourish, and suddenly you have a salad that tastes like you cleaned your whole kitchen and put on linen pants. You did neither. I respect it.

This citrus-kissed fennel salad is crunchy, juicy, and just bitter enough to keep things interesting. The vinaigrette is lemony and sharp with Dijon and garlic, and the oranges do that magical sweet-acid thing that makes fennel taste less aggressively licorice-y and more like the freshest bite of the season. For me, anyway.

Hands using a mandoline to shave fennel thinly over a large mixing bowl on a kitchen counter

Why It Works

  • Fast flavor payoff: Citrus and Dijon soften fennel’s bite and make it taste bright and balanced in minutes.
  • Big crunch energy: Shaving the fennel ultra-thin gives you crisp edges and tender centers.
  • Flexible: It works as a side salad, a topping for fish or chicken, or a light lunch with chickpeas or avocado.
  • Make-ahead friendly: Keep the dressing separate and it stays snappy longer.

Pairs Well With

Storage Tips

Best practice: If you know you will have leftovers, store the salad and vinaigrette separately.

  • Fridge (undressed salad): Best within 1 to 2 days. The fennel stays crisp, but the cut citrus can release juice and make things a bit watery over time.
  • Dressing: Refrigerate in a jar and shake before using. It keeps for 3 to 5 days (it’s garlicky and acid-forward, so it holds up well, but fresher is better).
  • Already dressed: Still tasty, just less crunchy. Eat within 24 hours.
  • Refresh trick: Add a handful of fresh shaved fennel or arugula and a squeeze of lemon to wake it back up.

Common Questions

Does fennel really taste like licorice?

Sometimes, especially raw and thick-cut. Here we shave it thin and add citrus and salt, which tends to soften that flavor and bring out more of a clean, celery-like crunch. At least that’s how it hits for me.

What citrus works best?

Oranges are the classic move. Cara Cara and blood oranges are especially good. Grapefruit works too if you like a slightly bitter edge. For a kid-friendlier version, go with sweet orange and skip grapefruit.

Can I make it without a mandoline?

Yes. Use your sharpest knife and slice as thin as you can. If the fennel feels a little too firm, let it sit in the dressing for 10 minutes to soften slightly.

How do I pick a good fennel bulb?

Look for bulbs that are firm, heavy for their size, and not browned or squishy. Feathery fronds should look fresh, not wilted.

Is this salad gluten-free?

Yes, as written. If you add croutons, choose gluten-free.

How do I make it vegan or nut-free?

Vegan: skip the Parmesan (or use a plant-based alternative) and use maple syrup instead of honey. Nut-free: skip the nuts and add extra Parmesan or a handful of arugula for body.

The first time I fell hard for fennel, it was because I needed a side dish that felt like a reset button. Something bright and crunchy that could handle whatever chaotic, cheesy, cozy main dish I was making. I shaved a fennel bulb paper-thin, squeezed in a lemon, threw in orange segments because I had them, and suddenly the whole meal felt sharper and happier. Now it’s my go-to when I want dinner to taste like I tried, even if I absolutely did not.