The first time I served fennel salad, someone at the table said, “What’s this?” with that suspicious fork-hovering tone — like I’d plated up something wildly experimental. Five minutes later? They were scraping the bowl. Honestly, it’s one of those dishes that looks almost too simple to be good, but then — surprise — it turns into the star of the meal. It’s got crunch, it’s got brightness, it’s quietly elegant, and best of all, it takes barely any effort.
There’s something so clean and refreshing about raw fennel. Slightly sweet, slightly aniseed-y (in a good way, not like the dodgy liquorice sweets), and when it’s shaved nice and thin, it softens just enough to be juicy but still crisp. Add lemon, a touch of oil, a few fronds for that fancy touch, and boom — you’ve made a salad that feels like a proper palate cleanser but with attitude.
Why You’ll Love It
- Takes less than 10 minutes, even if you’re half-asleep
- Pairs with anything — grilled fish, roast chicken, even pasta
- Super refreshing after heavier dishes
- Fennel keeps its crunch even after dressing, bless it
- Only a few ingredients, but they really shine
- Looks way posher than it is — great for guests
Ingredients
- 1 fennel bulb, trimmed and very thinly sliced (use a mandolin if you dare)
- 2 tbsp chopped fennel fronds (the pretty leafy tops)
- 1–2 tbsp extra-virgin olive oil
- 1 lemon, zested and juiced
- Kosher salt
- Cracked black pepper or red pepper flakes
How to Make It
Slice that fennel thin-thin:
Trim the stalky top bits off your fennel bulb, then slice the bulb as thinly as humanly possible. If you’ve got a mandolin, now’s the time — just watch your fingers (been there, bled on that).
Grab those fronds:
Chop up the soft green fennel fronds — they’re not just for garnish. They add flavour too, and they make the salad look a bit like it belongs in a cookbook.
Lemon it up:
Zest your lemon and squeeze out all the juice into a medium bowl. No need to be perfect — if some pulp sneaks in, who cares?
Mix and toss:
To the bowl, add 1 tablespoon of olive oil, most of the fronds, the lemon juice and zest, a pinch of salt, and lots of cracked black pepper or chili flakes if you want a little kick. Toss in the shaved fennel and give it all a gentle mix.
Let it sit a minute:
Set it aside for about 15 minutes to mellow out. This step is small but mighty — the lemon softens the fennel just enough without losing that fresh snap.
Adjust to taste:
Taste it. Add more olive oil if you want it silkier, or an extra squeeze of lemon for brightness. Throw the last of the fronds on top for flair.
Common Mistakes and How to Dodge Them
Why does mine taste too sharp?
You might’ve gone heavy on the lemon. Add a little more oil or a small pinch of sugar to balance it.
My fennel’s tough and chewy!
You probably sliced it too thick. Go thinner next time — paper-thin is the sweet spot.
It’s bland?
Don’t be shy with the salt and pepper. Fennel needs bold seasoning to wake up.
Can I skip the resting time?
You can, but it’s better if you don’t. Even five minutes makes a difference.
Storage and Reheating
This salad holds up surprisingly well. Store in an airtight container in the fridge for up to 2 days. The fennel stays crunchy and the flavours deepen a bit. Just give it a toss and maybe a fresh squeeze of lemon before serving again.
No reheating, obviously — it’s a raw salad. And definitely don’t freeze it unless you enjoy sadness.
Frequently Asked Questions
Can I make this ahead?
Yes! It actually gets better with a bit of resting time. Just don’t add the extra oil until serving if you want it really fresh.
Is fennel strong in flavour?
Raw fennel is mild with a gentle aniseed note — not overpowering. If you’re not sure, mix it with a bit of shaved celery or apple to ease in.
What else can I add to this?
Shaved Parmesan, thin apple slices, toasted almonds — it’s a great base to riff on.
Can I use bottled lemon juice?
Please don’t. Fresh lemon makes all the difference here. Just one is enough.
Nutrition Facts (Per Serving)
- Calories: 105
- Fat: 8g
- Carbs: 7g
- Protein: 1g
- Sodium: 130mg
- Sugar: 3g
Jamie Oliver Fennel Salad
Description
A crisp, zesty fennel salad tossed with lemon, olive oil, and fennel fronds — the perfect cooling side for rich mains or warm days.
Ingredients
Instructions
- Slice fennel thinly and place in a bowl.
- Add chopped fronds, lemon juice, zest, 1 tbsp olive oil, salt, and pepper.
- Toss gently to coat.
- Let sit 15 minutes to soften.
- Taste and adjust seasoning or olive oil.
- Serve slightly chilled or room temp.
Notes
- Slice fennel as thinly as possible — mandolin or sharp knife.
- Resting time helps mellow and soften the fennel.
- Add chili flakes for a bit of heat.
- Pair with fatty dishes like lamb or creamy pasta for contrast.