Shaved Fennel Salad

Simple and easy fennel salad with shaved fennel, olive oil, lemon juice, thyme, parsley, and Parmesan.

  • Prep time: 8 minutes
  • Yield: Serves 2-3.


  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/8 teaspoon of chopped fresh thyme leaves
  • 1 Tbsp chopped flat-leafed parsley
  • 2 Tbsp shaved Parmesan cheese


Gently toss all of the ingredients together.

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  1. Shannon

    I make almost the same salad, but I add chive blossoms when in season. I break a few up into the salad and then garnish with two or three more.

    The light purple colour is fantastic.

  2. Kristi

    I made this last night using grated pecorino romano and navel orange slices. Outstanding! I’ll have to try it with fresh thyme, and the almonds/watercress idea sounds great too.

  3. Katie

    Try adding a few dots of pesto on the finished plate for an extra jolt of flavor. Really good!

  4. Angie

    I was trying to remember this recipe yesterday at the grocery store, I forgot the key ingredient, parm, back to the store!

  5. Clara

    Delicious. Tom Colicchio at Wichcraft adds tuna and olives to this to make a delicious mayo-free tuna salad. Really, really good!

  6. Maggie

    My first time eating fennel…I love it! A nice alternative to cole slaw. I served it as a side dish with grilled sausage.