Dinner

Fennel & Herb Salad with Lemon and Parmesan Recipe

ByEthan Lark February 5, 2026February 5, 2026

Introduction

This fresh and vibrant fennel and herb salad is a perfect light dish full of bright flavors and crisp textures. The combination of lemon, mustard dressing, and fresh herbs brings out the best in the crunchy fennel and peppery rocket. It’s an ideal side or a refreshing starter for any meal.

A fresh salad is shown on a white plate resting on a white marbled surface. The salad has several layers: the bottom layer is thin pale green and white celery and fennel sticks with a slight crunch texture. Mixed in are thin slices of red onion adding a touch of purple and sharpness. Fresh green parsley leaves are spread throughout the salad. On top, there are scattered thin, pale yellow cheese shavings with a crumbly texture. A bronze-colored serving fork lies on the right side, partially under the salad. In the background, there is a decorative garland with shiny gold leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 fennel bulb
1 lemon, juiced
1 small red onion, finely sliced
1 tbsp Dijon mustard
50ml extra virgin olive oil
25g parsley, leaves picked, stalks finely chopped
Small handful of chives, finely sliced
Small handful of dill, finely chopped
1 celery stick, finely sliced
50g rocket
15g parmesan or vegetarian alternative, thinly shaved

Instructions

Step 1: Trim the fennel bulb and, using a mandoline or a sharp knife, carefully slice it into wafer-thin pieces.
Step 2: In a non-metallic jar, combine the lemon juice and finely sliced red onion with a pinch of salt. Shake well and let it sit for 5 minutes.
Step 3: Add the Dijon mustard and extra virgin olive oil to the jar, then shake vigorously to emulsify the dressing. Season with salt and pepper to taste.
Step 4: In a large serving bowl, toss together the parsley leaves and chopped stalks, chives, dill, finely sliced celery, rocket, and fennel slices.
Step 5: Drizzle the dressing over the salad and gently toss to coat everything evenly.
Step 6: Scatter the thinly shaved parmesan or vegetarian alternative over the top before serving.

Tips & Variations

For extra crunch, add toasted walnuts or pine nuts.
Substitute rocket with baby spinach or watercress if preferred.
If you don’t have fresh dill, a sprinkle of dried dill can work in a pinch.
To soften the pungency of the red onion, soak the slices longer in lemon juice or a little vinegar before assembling.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss just before serving to keep the fennel crisp. This salad is best served fresh and does not reheat well.