Oxbow Farm & Conservation Center

Shaved Raw Fennel & Red Onion Salad

This is a great fresh, crispy salad, perfect when served Italian-style after a meal of grilled fish or chicken. Adapted from The Olives Table by Todd English & Sally Sampson


  • 2-3 fennel bulbs
  • 1 red onion
  • 1/4 C extra-virgin olive oil
  • 6 T fresh lemon juice
  • 2 tsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large bunch arugula
  • shaved Parmesan cheese, for garnish

  • Trim the stalks from the fennel bulb (save these for use in stocks or to place under fish when grilling or pan roasting!). Cut the bulb in half and remove core w/a sharp knife. Thinly slice w/ a sharp knife or better yet a Japanese mandoline! Slice the onion very thinly – again a mandoline is the best tool for the job here. Wash arugula and tear into bite-size pieces.

  • Combine all the ingredients except the Parmesan in a large serving bowl and toss well. Serve immediately, garnished with the shaved Parmesan cheese.