Easy Fennel Salad Recipe (Café Altro Paradiso Copycat!)
This fennel salad recipe is a simple winter dish made with paper-thin shaved fennel, Castelvetrano olives, and provolone, lightly dressed with fresh citrus and olive oil. The fennel is sliced raw until it’s thin and light, then gently tossed to soften slightly while keeping its crisp bite. It’s bright, clean, and perfectly balanced, making every bite vibrant and irresistible.
Prep time: PT15M
Total time: PT15M
Keywords
fennel salad recipe
Ingredients
1 large fennel bulb or 2 small
¼ cup olive oil
2 Tablespoons champagne vinegar or white wine vinegar
1 teaspoon finely grated orange zest
optional Pinch of crushed red pepper
Juice of one orange
6-7 pitted Castelvetrano olives (smashed with knife and roughly chopped)
Flaky sea salt and black pepper to taste
Juice from half a lemon
Shaved parmesan or shaved aged provolone (if desired (use whatever amount seems right to you, but I think ¾ - 1 cup is delish))
Categories
Appetizer
Salad
Side Dish
Cuisine
Italian
Steps
Slice fennel stems or celery stalks thinly. Chop fennel fronds if you have any and reserve ⅓ cup.
In a jar add olive oil, vinegar, orange zest, crushed red pepper, and juice and shake to combine into a dressing.
In a bowl combine the chopped stems or celery stalks with the chopped fronds and olives and pour over half of the dressing. Toss and add salt and pepper to taste. Transfer to a serving bowl or shallow platter.
Slice the fennel bulb - Use a mandolin or food processor slicing disc to thinly shave the fennel and put into the same bowl you used for the celery. Pour over the rest of the dressing plus the juice from half of a lemon. Toss and add salt and pepper to taste.
Add the shaved fennel to the top of the dressed celery. Shave parmesan on top of the salad if desired.
