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–+ servings

Shaved Fennel Salad with Croutons and Walnuts Recipe

This Shaved Fennel Salad with Croutons and Walnuts brings together fresh, crisp fennel, toasted golden croutons, and rich walnuts for a beautifully balanced dish. Light, crunchy, and full of flavor, it’s perfect as a refreshing side or a quick, wholesome lunch option.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 30 minutes
Author: Anne Carter
Servings: 6

Equipment

Ingredients

  • 1/4 cup roughly chopped walnuts
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon heavy cream or light cream optional
  • 1 large lemon juiced and zested
  • Kosher salt
  • Freshly ground black pepper
  • 2 large fennel bulbs halved, cored, and thinly sliced; plus 2 tablespoons chopped fennel fronds
  • 1/3 cup shaved parmesan cheese

Instructions

  • Toast the Walnuts: Preheat oven to 350°F. Spread walnuts on a sheet pan and bake for 7 minutes until lightly toasted and fragrant. Let cool.
    Walnuts spread on a baking sheet, lightly toasted to bring out their aroma for the fennel walnut salad
  • Prepare the Dressing: In a small bowl, whisk olive oil, cream (if using), 1 1/2 tablespoons lemon juice, salt, and pepper. Adjust seasoning as needed.
    A small bowl with olive oil, cream, lemon juice, salt, and pepper, whisked into a smooth, zesty dressing for the fennel walnut salad
  • Dress the Salad Base: Place shaved fennel in a serving bowl or plate. Add half of the cooled walnuts and half of the shaved Parmesan.
    Thinly sliced fennel in a serving bowl topped with shaved Parmesan and half the toasted walnuts forming the base of the salad
  • Add Dressing: Pour the dressing over the fennel just before serving, tossing gently to coat.
    Chopped fennel fronds mixed with lemon zest in a small bowl, ready to garnish the fennel walnut salad with a fresh citrusy touch
  • Prepare Garnish: In a small bowl, mix chopped fennel fronds with lemon zest.
    Lemon dressing being drizzled over the shaved fennel salad adding a tangy creamy flavor to the base
  • Finish the Salad: Sprinkle the fennel fronds mixture, remaining walnuts, and Parmesan over the salad.
    Fennel walnut salad topped with remaining walnuts Parmesan and a sprinkle of fennel fronds with lemon zest for added texture and flavor
  • Serve: Grind a bit of pepper on top and let rest briefly before serving.