Crisp fennel salad

Submitted - Ben
Views - 249
Serves - 4


4 small to medium fennel
Iced water
1-2 tbsp lemon juice
4 tbsp olive oil
Coarse sea salt and black pepper
1 tsp chopped dill (if fennel tops are unavailable)


Cut the green 'herb' tops from the bulbs. These can now be picked and kept refrigerated, ready to chop before serving.

The fennel can now be sliced very thinly across the bulb, creating rings. For the ultimate crisp and tender finish this is best achieved on a mandolin slicer.

Once all are cut, the central core towards the base can easily be picked from the slices and the rings separated for a towering rustic presentation. To ensure a crunchy finish, immerse the slices in iced water for 30 minutes before draining.

Whisk together 1 tbsp of lemon juice with the olive oil, seasoning with a twist pepper. The balance of acidic citrus bite to oil can now be checked, adding more of the lemon juice to suit your taste.

Mix the fennel with the lemon dressing, chopping and adding the fennel tops or the chopped dill. Finish the salad with coarse sea salt before serving.


The correct title for this dish should read 'Crisp Florence fennel salad', the 'Florence' distinguishing this Italian vegetable from its herb friend, the fennel which is just the feathery, leafy top of the vegetable. Florence fennel have a celery colour and texture and a bulbous shape. Their appearance is more than inviting when young, crisp and tender.