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quick fennel salad

Servings: 4 as a side salad
Author: Shelly


  • 1 large fennel
  • Salt
  • 1 lemon
  • Olive oil
  • White or black pepper
  • 1-2 fresh oregano sprigs - or any herb you like such as parsley, basil or dill


  • Slice the fennel lengthwise and put it in a salad spinner. Cove with cold water and add 1 tablespoon salt. Soak for 5 - 10 minutes. Drain and dry it. Put it in a medium salad bowl, zest the lemon, then cut it in half and squeeze half of it over the fennel.
  • Drizzle olive oil, about 2 tablespoons. Taste the fennel and add salt if necessary. Sprinkle white or black pepper. Garnish with oregano leaves. Serve immediately or store in a container in the fridge up to 24 hours. It gets better the next day