Total Time
Prep 10 mins
Cook 0 mins

Yummy! This is especially good on really hot summer days.


  1. In a bowl, whisk together the lemon juice 2 tablespoons of water, the oil and salt.
  2. Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing.
  3. Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
  4. Serve sprinkled with parmesan.


Most Helpful

This is a great salad that can replace coleslaw for any meal, or a great addition to any Italian meal. I also added 1 tsp honey just to blend the lemon and olive oil a little more. It's great. Thanks.

Village Cafe August 19, 2008

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