Zucchini and fennel salad is a lovely, healthy, aesthetically pleasing side for when you want to impress with ease.
This zucchini and fennel salad is easy elegance defined. It’s simply thinly sliced vegetables tossed with a citrus vinaigrette and finished with a sprinkle of cilantro. What results is a stunner of a side dish that’s a simple addition to a weekday lunch or a conversation-starting staple for any dinner party.–Angie Zoobkoff
Zucchini and Fennel Salad
- Quick Glance
- 20 M
- 20 M
- Serves 4 to 6
- For the vinaigrette
- Juice of 1/2 orange (about 3 tablespoons or 45 ml)
- Juice of 1/2 lemon (about 2 tablespoons or 30 ml)
- 3 tablespoons olive oil (45 ml), plus more for drizzling
- 1 tablespoon white wine vinegar (15 ml)
- Sea salt
- Freshly ground black pepper
- For the salad
- 2 medium fennel bulbs (about 1 pound or 454 g)
- 2 small zucchini (about 12 ounces or 340 g)
- 5 1/2 ounces snow peas or sugar snap peas (150 g)
- 1 small bunch cilantro, leaves picked (about 1 ounce or 30 g)
- Make the vinaigrette
- 1. In a large bowl, whisk together the orange and lemon juices, oil, and vinegar together. Season to taste with salt and pepper and adjust the amount of orange and/or lemon juice if desired.
- Make the salad
- 2. Using a sharp knife, a handheld slicer, or a mandoline, trim the ends and stems from the fennel, reserving the feathery fronds. Thinly slice the fennel bulb. Toss the sliced fennel into the dressing in the bowl and toss thoroughly. (You can cover and refrigerate the fennel for up to 6 hours.)
- 3. Just before serving, again using a vegetable peeler, a handheld slicer, or a mandoline, thinly slice or shave the zucchini into ribbons, stopping when you reach the seeds in the core. (If your zucchini ribbons are exceptionally long, you may wish to slice them in half.) Add the zucchini to the bowl with the fennel and gently toss to coat the zucchini with the vinaigrette.
- 4. Thinly slice the snow peas or sugar snap peas, preferably on the diagonal. Toss them into the salad.
- 5. Scatter the cilantro leaves and a few of the minced fennel fronds atop the salad. If desired, drizzle with a little extra olive oil and sprinkle with sea salt.