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Shaved Fennel Salad with Clementine Vinaigrette Recipe
Ash Tyrrell

Shaved Fennel Salad with Clementine Vinaigrette Recipe

I recently made this shaved fennel salad with a bright clementine vinaigrette, and honestly, it completely surprised me. The crispness of fennel paired with juicy citrus created such a refreshing bite that I kept going back for more. I love how light yet flavorful it feels—perfect for when I want something healthy but exciting
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Total Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 medium fennel bulbs – thinly shaved for a crisp texture and mild licorice flavor
  • 3 clementines – peeled and segmented for natural sweetness and juiciness
  • 2 tablespoons fresh clementine juice – enhances the citrus brightness in the dressing
  • 2 tablespoons extra virgin olive oil – use high-quality oil for a smooth rich finish
  • 1 teaspoon honey or maple syrup – balances acidity with a subtle sweetness
  • poon fresh lemon juice – adds a tangy layer to the vinaigrette
  • ¼ teaspoon sea salt – enhances all the natural flavors
  • ¼ teaspoon black pepper – gives a mild kick
  • 2 tablespoons fresh herbs like parsley or mint – adds freshness and aroma
  • ¼ cup shaved parmesan cheese optional – adds a salty, umami depth

Method
 

  1. Start by trimming the fennel bulbs and removing the tough outer layers if needed. Slice them as thinly as possible using a sharp knife or mandoline. Thin slices ensure a delicate texture and allow the dressing to coat evenly.
  2. Peel the clementines and carefully separate them into segments. Remove any seeds or excess pith for a cleaner taste. Their natural sweetness will balance the fennel’s slight bitterness.
  3. In a small bowl, whisk together clementine juice, lemon juice, olive oil, honey, salt, and pepper. Mix until the dressing is well emulsified. Taste and adjust sweetness or acidity if needed.
  4. Place the shaved fennel and clementine segments in a large bowl. Pour the vinaigrette over the top and gently toss everything together. Make sure all pieces are lightly coated.
  5. Sprinkle fresh herbs and shaved parmesan over the salad. Toss lightly again or leave toppings on top for presentation. This step adds extra flavor and visual appeal.
  6. You can serve the salad right away or let it sit for 5–10 minutes to allow flavors to meld. Chilling slightly enhances the refreshing quality of the dish.

Notes

  • I always use a mandoline slicer—it makes the fennel incredibly thin and tender
  • Letting the salad sit for a few minutes helps the fennel absorb the dressing better
  • I like adding a pinch of zest from the clementine for extra citrus aroma
  • If fennel tastes too strong, I soak slices in cold water for 5 minutes
  • I personally prefer fresh herbs like mint—it gives a cooling, refreshing touch