Diary of a Chef · Just Chefn Around

Shaved Fennel Salad

20 minutes · 2–4 servings

By Diary of a Chef

Ingredients

• 2 fennel, small bulbs, fronds attached
• 1 zucchini, small (placeholder)
• ~2 cups mixed greens, loose (placeholder)
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 1/2 tsp honey (optional)
• to taste kosher salt
• 1 oz Parmesan, ribbons

Instructions

1. 1Whisk the vinaigrette

   In a small bowl, whisk the lemon juice, zest, and salt (and the honey if using). Stream in the 2 tbsp olive oil while whisking. It's ready when it turns cloudy — that's the emulsion.

2. 2Toss dry

   In a large bowl, toss the shaved fennel, zucchini, and greens dry — no dressing yet.

3. 3Dress and plate

   Dress at the last minute: vinaigrette around the edge of the bowl, then toss gently until glossy. Taste a piece and adjust salt. Plate, add the Parmesan ribbons, scatter the fronds. Serve immediately.