Shaved Fennel Salad Recipe

By Krissy

Ingredients

• 2 large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from 101cookbooks.com

Preparation

Step 1

to make feathery whispers of fennel, but if a knife is what you've got, that'll work too. The version in my book calls for pine nuts, but I had sliced almonds on hand today, so that's what I used instead. Either way. Helene shot

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Well, I do think you're right about the 'photo helps the recipe to be noticed thing', but in this case.. Yes it looks beautiful on these photo's, but that list of ingredients draws my attention anyway. One of those recipes I will actually really make and not forget about. Feta, dill and fennel.. whish I thought/knew of it before!

Its 8 o'clock in the morning and I only just had breakfast, but your pictures of this salad really make me hungry. I love dill, in just about anything. It has such a fresh flavor. Thanks for the recipe!

Even though I usually overlook recipes without photos, i find the stories behind the recipes plus the unique ingredients in Super Natural Every Day are compelling enough to make me want to make the dishes. That is the sign of a good cookbook.

What a refreshing and bright salad! Love the additions of the fennel and nuts as well. Thanks also for sharing the photos - I feel like they always help to make a recipe come to life (which is super helpful for a home cook trying to recreate it!)

Heather

i love the idea of shaved veggies...it just makes them sound so light and dainty and delicious!

Nice. I've been enjoying fennel as a fresh tasting addition to all sorts of things lately, adding it in with onions and garlic for my starter sautes. I even put some on a veggie burger. My favorite is plain old braised leeks and fennel. I haven't eaten in on a salad, yet, for some reason. Will remedy that tonight! Thanks!

I just received your cookbook in the mail, and it's even prettier in person than it is on my screen! I can't wait to dive into the recipes, and I'll make sure to pay close attention to the recipes without photos, too!

I am one of the few who is more drawn to a recipe by the words used to describe it then the photo. I have several cookbooks with no photos and for me the worse offense is no descriptions. They are amongst the least used books I have. This salad sounds perfect and I will patiently wait until zucchini is in season at my CSA in the next month to make it.

I just received your new book - I love it - simple and beautiful. I want to make everything. I am so glad you added the photo of this salad!!

I often make a simple salad with arugula and shaved fennel with a lemon shallot vinaigrette. Seeing this combination of ingredients has inspired me to try adding the other ingredients to it! Beautiful photo!

True - recipes without pictures are so easy to overlook. Take the "Lemon zested bulgur wheat": so easy, extremely delicious, and pretty enough for a thousand photographs.

Do you think I could substitute kalamata olives for the feta to make it vegan? Or would you recommend something else? Thanks!

I used some olives when I made it and they were a nice addition.

Agree - much like judging a book by its cover or a wine by its label, I tend to gravitate to the recipes with pictures. This looks awesome - I do something similar with brussel sprouts, pecorino, toasted hazelnuts, and truffle oil. So many variations possible...

How funny, your new post popped into my email box as I just finished making your Big Sur Power Bars for the first time. They are the BEST! My runner husband gobbles up Clif Bars like they are going out of style and this is an incredible homemade replacement (and improvement)! He better not get home from work late today because I just might gobble all these up! Love ALL of your work--thank you!

I make an arugula salad with shaved fennel and oranges (or grapefruit) and avocado and toss it with a creamy dressing of ground macadamias blended with lemon juice, olive oil and soy milk. It's great, and vegan, and seems like it has dairy in it.

This one looks so fresh and nice. Great for the heat we have been having here in NC.

We went hiking in Big Sur today, and stumbled across a wild fennel patch and had to come home and make this salad. The anise scent is compelling. Funny how the universe guides us!

I love fennel in salads. And the dill here is brilliant. I wouldn;t have thought to add in dill along with the sharp arugula and sweet fennel... so interesting!

It's true that I am not as prone to make the recipes without photos. But I did make the Panzanella from your book for dinner tonight and loved it! The peanut butter in it intrigued me. Unfortunately I got home from the store and realized I forgot to buy the sprouts and then while I was making it I realized that I had thrown my sesame oil out because it was a little on the old side (like 2 years). But I threw a bunch of julienned baby spinach in it and some fresh basil and it was delicious. Hey everyone....Make this photoless recipe!!

I have fresh arugula and fresh dill from the local farmers' market and now I know what I'm going to make with them! Thanks for the photos and the recipe!

Amazing salad. I'll often drool over blog posts but am rarely moved enough to actually make the dish. Truth be told im not a follow-the-recipe kinda gal. This, however, looks incredible, great flavour and texture combinations. i'll be eating this for lunch tomorrow.

Such great ingredients- just reading it makes me want to dive in!

Looks healthy and delicious! I love salads and you definitely catch me with this one. Can I add a drop of balsamic vinegar to the recipe?

Wonderful salad! Even my 3 year old loved it! Except i didn't use arugula (bad childhood experience) but rather mesclun and added teeny tiny raisins as well. Thank you!

This salad was on my list of recipe's to make from SNE but just hadn't got around to it yet.... I made it last night for dinner and served it with the stuffed shells from the last post, both of which were really yummy and perfect for a cold Melbourne winters night!

heather

I don't like fennel so I will be trying this. WILL BE. I ordered your book, made three things from it last night...HUGE success! Kale salad with coconut...don't like coconut either...it was awesome in this. Sometimes the interplay of ingredients and flavors make for a happy marriage in the mouth. You kill recipes. Kick them out of the park delish.

@Karen on arugula...wash, spin dry...wrap in damp (very damp not wet) paper towel...place in fridge. No bag.

I made this salad today and it was absolutely amazing. I added some thinly sliced celery and used the sliced almonds on top. Thank you for always sharing such delicious, healthy recipes.

This salad is magnificent, I am enjoying it right now! I also want to say that the pomegranate glazed eggplant dish is wonderful. I made it twice over the weekend because we have eggplants coming in in the garden. I used maple syrup and also garbanzo beans in place of the tempeh. Thanks so much for the beautiful photos, the recipes and the inspiration to live well.

As it turns out, this salad (with or without the dressing) makes for a great sandwich topping, too, offering more interest and a greater nutritional punch than plain old lettuce!!

The salad is delightfully light and refreshing and summery. I made it with chopped roasted almonds and a goat feta. I might add more zucchini next time; I found I kept hunting for the slices in my bowl. Thank you for this!

heather @ chiknpastry

Looks amazing, bet it tastes even better!!! I can't wait to make it!!

Guilty as charged ;-) I usually overlook recipes without pictures, so thank you for this gorgeous photo. We're currently experiencing a heat wave here in Switzerland, so this was the perfect recipe for tonight's dinner. Even my carnivore hubby loved it :-) For the dressing I used roasted hazelnut oil and a bit of agave nectar. Can't wait to try more recipes (I bought your book a couple of weeks ago at Omnivore in SF).

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