Shaved Fennel & Herb Salad

Name: Shaved Fennel & Herb Salad
Cuisine: Moroccan, African
Ingredients: 2 large fennel bulbs, fronds reserved; ½ small red onion, very thinly sliced; 2 celery stalks, thinly sliced on the bias (adds crunch and a clean, vegetal freshness that replaces what the orange was doing); 2 tbsp capers, rinsed and roughly chopped — or a small handful of cracked Maltese green olives if your family likes them; Large handful flat-leaf parsley, leaves only, roughly torn; Small handful fresh mint leaves, torn (the mint is the bridge between the Moroccan spices and the Maltese freshness — it genuinely ties the whole table together); 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp white wine vinegar (small sharpening agent — replaces the acidity the orange would have given); ½ tsp honey; ½ tsp Dijon mustard; Salt and black pepper to taste

8 steps

A crisp, clean, fully savoury salad. No fruit. The brightness comes from lemon dressing and fresh herbs alone

Updated at: Tue, 31 Mar 2026 10:45:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115.3 kcal (6%)

Total Fat8.9 g (13%)

Carbs9.3 g (4%)

Sugars4.7 g (5%)

Protein1.6 g (3%)

Sodium303 mg (15%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Ingredients

2fennel bulbs

large, fronds reserved

0.5red onion

small, very thinly sliced

2celery stalks

thinly sliced on the bias, adds crunch and a clean, vegetal freshness that replaces what the orange was doing

2 Tbspcapers

rinsed and roughly chopped, or a small handful of cracked Maltese green olives if your family likes them

flat-leaf parsley

leaves only, roughly torn

fresh mint leaves

torn, the mint is the bridge between the Moroccan spices and the Maltese freshness — it genuinely ties the whole table together

The Dressing

3 Tbspextra-virgin olive oil

2 Tbspfresh lemon juice

1 tspwhite wine vinegar

small sharpening agent — replaces the acidity the orange would have given

½ tsphoney

½ tspdijon mustard

salt

to taste

black pepper

Instructions

Step 1

Using a mandoline or very sharp knife, shave the fennel as thinly as possible — paper-thin is the target. Thick fennel is tough and aggressive; thin-shaved fennel is delicate, slightly sweet, and almost silky

Step 2

Immediately submerge the shaved fennel in ice water for 10–15 minutes — this crisps the fibres dramatically and takes the raw edge off the anise flavour without cooking it

Step 3

Meanwhile, soak the sliced red onion in cold water for 10 minutes too — this removes the harsh bite while keeping the colour and mild sweetness

Step 4

Whisk together all dressing ingredients until emulsified; taste and adjust

Step 5

Drain and dry the fennel and onion thoroughly in a clean towel — wet salad kills the dressing

Step 6

Toss fennel, onion, celery, capers/olives, parsley, and mint together gently

Step 7

Dress at the very last minute before serving — fennel wilts quickly once dressed

Step 8

Scatter the reserved feathery fennel fronds over the top for a professional finish