Skip to content 
Introduction
Fennel and red onion salad with Parmesan is a refreshing dish that perfectly balances flavors and textures. The aromatic, slightly sweet taste of fennel complements the sharpness of red onion, while the Parmesan adds a nutty, savory element. This salad is ideal as a side dish or a light lunch, making it a versatile option for any meal.
Detailed Ingredients with measures
Fennel bulb – 1 medium, thinly sliced
Red onion – 1 small, thinly sliced
Parmesan cheese – 50 grams, shaved
Olive oil – 3 tablespoons
Lemon juice – 2 tablespoons
Salt – to taste
Black pepper – to taste
Fresh parsley – a handful, chopped (optional)
Prep Time
Preparation time for this salad is approximately 15 minutes, making it a quick and easy option for a nutritious addition to your meals.
Cook Time, Total Time, Yield
This salad requires no cooking, so the total time remains 15 minutes. The yield is sufficient for 2-4 servings, depending on portion sizes. Enjoy this delightful salad that not only tantalizes your taste buds but also adds a vibrant touch to your table.
Detailed Directions and Instructions
Prepare the Vegetables
Start by slicing the fennel bulb thinly using a sharp knife or a mandoline for even slices. Remove the tough outer layer if necessary. Next, slice the red onion thinly as well.
Combine the Ingredients
In a large mixing bowl, add the sliced fennel and red onion. Toss them together to ensure they are well mixed.
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning based on your preference.
Add the Dressing
Pour the dressing over the fennel and onion mixture. Toss thoroughly to coat all the vegetables evenly with the dressing.
Incorporate the Parmesan
Grate fresh Parmesan cheese and sprinkle it over the salad. Gently toss again to distribute the cheese evenly throughout the salad.
Serve the Salad
Transfer the salad to a serving dish or individual plates. Optionally, garnish with additional Parmesan on top for presentation before serving.
Notes
Serving Suggestions
This salad pairs well with grilled meats or fish, making it a great side dish for a summer barbecue.
Storage Tips
The salad is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to a day.
Ingredient Variations
Feel free to add other ingredients such as arugula, olives, or nuts to enhance the flavor and texture of the salad.
Ripeness of Ingredients
Ensure that the fennel and red onion are fresh and firm for the best flavor and crunch in your salad.
Cook techniques
Slice vegetables thinly
To achieve a nice texture and ensure even distribution of flavors, slice the fennel and red onion as thinly as possible. A sharp knife or a mandoline can help with this technique.
Fresh herbs integration
Chop fresh herbs finely before adding them to the salad. This allows their flavors to disperse more evenly throughout the dish, enhancing the overall taste.
Make a simple vinaigrette
Combine olive oil, vinegar, salt, and pepper to create a basic vinaigrette. Whisking the ingredients together emulsifies them, resulting in a cohesive dressing that clings to the salad ingredients.
Use quality Parmesan
Opt for high-quality Parmesan cheese for grating or shaving. Freshly grated cheese not only melts into the salad better but also adds a deeper flavor than pre-packaged alternatives.
Let salad rest
Allow the salad to rest for a few minutes after dressing it. This lets the flavors meld together, enhancing the overall taste of the salad.
FAQ
Can I make this salad ahead of time?
It’s best to prepare the salad shortly before serving to maintain the crispness of the vegetables. If made ahead, store the dressing separately and combine when ready to serve.
What can I substitute for fennel?
If you don’t have fennel, you can substitute it with celery or anise, although the flavor will differ slightly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. The salad may soften, so it’s best to enjoy it fresh.
Can I add protein to this salad?
Yes, you can add grilled chicken, shrimp, or chickpeas for extra protein, turning the salad into a more substantial meal.
What type of vinegar works best for the dressing?
White wine vinegar or apple cider vinegar both work well in the dressing, providing a nice acidity that complements the salad flavors.
Conclusion
This Fennel and Red Onion Salad with Parmesan is a delightful and refreshing dish that combines the crunch of fennel and the sweetness of red onion, enhanced by the savory notes of Parmesan. It’s perfect as a light starter or a side dish, showcasing how simple ingredients can come together to create a sophisticated and flavorful experience.
More recipes suggestions and combination
Citrus Fennel Salad
Combine fennel with a variety of citrus fruits such as oranges and grapefruits for a refreshing twist. The acidity of the fruits will complement the anise flavor of the fennel beautifully.
Fennel and Apple Slaw
Mix shredded fennel with crisp apples and a tangy dressing for a crunchy slaw that pairs well with grilled meats or sandwiches.
Fennel and Beetroot Salad
Roast beets and toss them with sliced fennel, goat cheese, and walnuts for a colorful and nutritious salad that’s perfect for fall.
Pasta with Fennel and Olive Oil
Sauté sliced fennel in olive oil and toss it with your favorite pasta, garlic, and red pepper flakes for a simple yet flavorful dish.
Fennel Pizza Topping
Use thinly sliced fennel as a topping for pizza, along with prosciutto and arugula, to add a unique flavor profile to your favorite pie.
