Fennel Salad with Lemon

Name: Fennel Salad with Lemon
Prep time: 25 min
Yield: 6 servings (serving size: 1 cup salad and 1 cheese slice)
Ingredients: 1/4 cup coarsely chopped fresh parsley; 2 fennel bulbs, trimmed, halved, and cut into thin vertical slices; 1 shallot, halved and cut into thin vertical slices; 2 tablespoons extra-virgin olive oil; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup Meyer lemon sections (about 3); 2 ounces goat cheese, cut into 6 slices

1 Review

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Photo: Randy Mayor; Styling: Cindy Barr

Prep Time

25 Mins

Chill Time

1 Hour

Yield

6 servings (serving size: 1 cup salad and 1 cheese slice)

Ingredients

1/4 cup coarsely chopped fresh parsley
2 fennel bulbs, trimmed, halved, and cut into thin vertical slices
1 shallot, halved and cut into thin vertical slices
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup Meyer lemon sections (about 3)
2 ounces goat cheese, cut into 6 slices

How to Make It

Combine the first 3 ingredients in a bowl. Drizzle mixture with oil; sprinkle with sugar, salt, and pepper. Toss. Add lemon sections; toss gently to combine. Cover and chill for 1 hour. Top with cheese.

Ratings & Reviews

missylc's Review

2011-06-04T14:08:55-04:00 missylc

I substituted orange for the Meyer lemon as there were none to be had here on the Shore. What a refreshing salad -- I love the addition of the goat cheese. The only thing I might add would be rice wine vinegar.

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