Shaved Fennel and Parsley Salad

Recipe: Shaved Fennel and Parsley Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian
Shaved fennel and parsley are mainstays in this salad, but otherwise it's quite adaptable. You can eliminate the citrus segments and add pomegranate seeds instead. Or cut the olives and substitute shaved Pecorino cheese on top. Look for vibrant bright green, crisp olives, such as Cerignola, from the olive bar in your supermarket.


  • 1 minneola, tangerine, blood orange, or small orange, plus its juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 fennel bulbs (sometimes called anise or Florence fennel), stalks removed and discarded
  • 1/2 cup pitted and torn green olives, such as Cerignola (about 12-15)
  • 1 bunch Italian (flat-leaf) parsley, stems removed


  • Using a knife, peel the citrus down to the flesh, removing all of the white pith. Working over a large bowl, cut the segments away from the membranes and let them fall into the bowl. Squeeze the juice from the membranes into a small bowl; you should have 3-4 tablespoons. Whisk the olive oil, salt, and pepper into the juice.
  • Halve the fennel bulbs lengthwise, then cut them into paper-thin slices with a Benriner slicer or a very sharp knife. Put the fennel in the bowl with the citrus segments. Add the green olives and parsley leaves. Whisk the dressing and toss it with the salad. Taste and add additional salt and pepper to taste.
  1. What an interesting (and tasty) combo of flavors — and perfect timing for a more lean new year lunch!

  2. Lisa says:

    Super tasty!

Leave a Reply to Sarah @ Celiac in the City