26 May 2012

Shaved Zucchini-Fennel Salad


  • 1 pound zucchini (2-3 medium) (>>I typically grab one yellow and the rest green, just to add some visual interest.  You can also do a couple of radishes as well, if you have any handy.)
  • 1 large bulb fennel, quartered and cored, fronds reserved (>>A small one is totally fine.  The fronds are the green, dill-looking things at the top.)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup slivered red onion (>>I added about a tbs of a sweet onion instead and it was fine.)
  • 6 tablespoons shredded Manchego or Asiago cheese (>>I may try Parmesan next time, but either way, it has to be fresh.)


  1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad. (>>I loosely pressed them between two sheets of paper towel and it was fine.  You just don't want them dripping, otherwise they won't absorb the dressing.)
  2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup (>>Roughly. If you don't hit 1/4 cup, it's fine). Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.
Original recipe found here.

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