Lemony Fennel Salad With Shaved Parmesan And Toasted Walnuts Recipe

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Lemony Fennel Salad With Shaved Parmesan And Toasted Walnuts Recipe:-This fennel salad is crunchy and bright, perfect for when you want to switch things up with your usual salad. A light and creamy lemon dressing, earthy toasted walnuts, salty parmesan shavings, and thinly sliced crisp bulbs are tossed together.

Lemony Fennel Salad With Shaved Parmesan And Toasted Walnuts Recipe



With its crisp and refreshing texture, this easy salad is the perfect accompaniment to roasted chicken, grilled pork chops, fish, or any other dish you like. Fennel is best enjoyed when sliced very thinly for its delicate flavour; a mandoline is ideal for this task. If not, a sharp knife will do the trick!


  • ¼ cup roughly chopped walnuts
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon heavy cream or light cream (optional)
  • 1 large lemon, juiced and zested
  • Kosher salt
  • Freshly ground black pepper
  • 2 large fennel bulbs, halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds
  • ⅓ cup shaved parmesan cheese



Also Read:-Asparagus Salad Recipe- Easiest Recipe Ever


  • Walnuts should be toasted. Preheat the oven to 350 degrees Fahrenheit.
  • The walnuts should be spread out in a single layer on a sheet pan.
  • When the oven is hot, bake the mixture for approximately seven minutes, until it is fragrant and lightly toasted. Take away and allow to cool.


  • Put together the dressing. Combine the olive oil, cream (if using), 1 ½ tablespoons of lemon juice, and a pinch of salt and pepper in a small bowl or pitcher.
  • Whisk all of the ingredients together until they are thoroughly combined.
  • After tasting, if necessary, add additional lemon juice, olive oil, or salt to the dish.


  • Get the salad dressed. The fennel should be placed in a serving bowl or plate that is deep and shallow.
  • Put in half of the walnut pieces that have been allowed to cool and half of the shaved parmesan.
  • Immediately prior to serving, pour the dressing over the fennel and gently toss it to ensure that it is completely coated.


  • Finish, and then serve. The fennel fronds that have been chopped should be combined with the lemon zest in a small bowl, and then sprinkled over the salad.
  • A little bit more pepper should be ground and sprinkled on top before garnishing with the remaining walnut pieces and parmesan shavings.
  • The salad should be allowed to rest for a minute or two before being served.



  • To what do fennel fronds belong? The green frills that resemble hair and grow out of the top of the bulb of fennel are called fronds. There is no need to be concerned if your fennel did not come with any fronds attached to it. This salad is delicious even without them, but they do add a subtle anise flavour to it which is very enjoyable.
  • On the other hand, you can substitute a tablespoon of olive oil for the heavy cream, which will give the dish an even more luxurious appearance.




  • Calories: 162.6kcal
  • Carbohydrates: 8.2g
  • Protein: 3.9g
  • Fat: 13.8g
  • Saturated Fat: 2.5g
  • Polyunsaturated Fat: 3.4g
  • Monounsaturated Fat: 7.5g
  • Cholesterol: 3.8mg
  • Sodium: 130.2mg
  • Potassium: 374.5mg
  • Fiber: 3.2g
  • Sugar: 3.7g
  • Vitamin A: 152.8IU
  • Vitamin C: 19mg
  • Calcium: 113.5mg
  • Iron: 0.9mg

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