• Servings 5-6
  • Prep 20 marination min
  • Cook 10 min
  • Cuisine
  • Skill Level

Shaved Fennel Salad


  • 2 medium fennel bulbs, trimmed and sliced paper thin
  • 1 medium cucumber, sliced into paper thin coins
  • 1/3 cup fresh dill, tightly packed
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • kosher salt and black pepper to taste
  • 1/2 cup pine nuts
  • 3 cups arugula
  • 1/3 cup feta cheese, crumbled
  • In a bowl, combine the fennel, cucumbers, dill, lemon juice, olive oil, salt and pepper to taste.
  • Set aside to marinate for 20 minutes.
  • Prior to serving, preheat oven to 350 degrees. Place pine nuts on a baking sheet and toast for about 10 minutes, shaking halfway through until fragrant and golden brown.
  • When ready to serve, place arugula in a large bowl and pour all of the fennel mixture on top.
  • Toss gently, but evenly.
  • Adjust taste with more dressing.
  • Serve topped with roasted pine nuts and feta cheese crumbles.

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