Appetizers + Side Dishes
Iceberg Fennel Salad with Lemon Dill Vinaigrette
Prep
15 minutes
Yield
3
An easy fennel salad that is full of flavor but will be ready in just 15-minutes.
The combination of the licorice flavor you get from fennel with crispy iceberg lettuce and a tangy lemon dill vinaigrette in this fennel salad will make you rethink the idea that salads are boring. This fennel salad makes for a great side dish to a holiday dinner, or a main course if you throw in some protein for an easy lunch.
Why you’ll love this fennel salad:
- Quick: This recipe will only take you 15-minutes to make. That’s it!
- Simple: The ingredients for this fennel salad recipe are easy-to-find. You may already have some in your pantry or fridge
- Versatile: Make this salad a meal by adding your own plant-based or meat-based protein to fill you up
Ingredient Notes:
Fennel: Fennel has a mild anise or licorice flavor that can be enhanced or sweetened depending on how you cook it (or if you eat it raw).
Fresh Herbs: I used fresh dill and chives in this recipe and I highly recommend to keep the integrity of this fennel salad to stick with fresh herbs.
How to make fennel salad:
- First make the vinaigrette in the salad bowl you’re mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
- To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.
Expert Tips & FAQ:
Can I prep this fennel salad ahead of time? Yes. Make the dressing and store it in the fridge until you are ready to use it. Then thinly slice the iceberg lettuce and keep it tightly sealed in the fridge. Lastly, all the other ingredients can be prepped before serving so they remain fresh.
Tip: Another version of this salad would be to simply make the dressing and toss in the fennel and shallots, let sit and then serve topped with more fresh herbs.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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Iceberg Fennel Salad with Lemon Dill Vinaigrette
Ingredients
Lemon Dill Vinaigrette
- juice from half a lemon
- 1/4 cup olive oil
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp chopped fresh dill
- 1/2 tbsp dijon mustard
- 1/2 tbsp liquid honey
Iceberg Lettuce Salad
- 1 fennel bulb, sliced thin
- 1 shallot, sliced thin
- 1/2 large iceberg lettuce, sliced thin
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh dill
- 2 tbsp minced fresh chives
Instructions
- First make the vinaigrette in the salad bowl you're mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
- To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.
Video
Notes
- Make the dressing and store in the fridge until ready to use.
- Thinly slice the iceberg lettuce and keep in a tightly sealed container in the fridge.
- All other ingredients should be prepped just before serving to preserve their freshness.
