Home
Premium
Fennel & herb salad

A bowl of fennel & herb salad with a fork and spoon and festive decorations next to the bowl

Fennel & herb salad

Name: Fennel & herb salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 fennel bulb; 1 lemon juiced; 1 small red onion finely sliced; 1 tbsp Dijon mustard; 50ml extra virgin olive oil; 25g parsley leaves picked, stalks finely chopped; small handful of chives finely sliced; small handful of dill finely chopped; 1 celery stick finely sliced; 50g rocket; 15g parmesan or vegetarian alternative, thinly shaved

Ailsa Burt

Save recipe

Serves 6

Easy

Prep: 20 mins

0 reviews

loading...

Rustle up this fresh and crunchy salad to serve with your favourite mains. It works really well alongside pasta

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tagliatelle al ragù alla bolognese. This is a premium piece of content available to subscribed users.

A star rating of 4.5 out of 5.4 ratings

App onlyAnchovy red pesto pasta with crispy garlic pangrattato. This is a premium piece of content available to subscribed users.

A star rating of 4.9 out of 5.9 ratings

Flatbreads with garlic butter

A star rating of 4.9 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

1 fennel bulb
1 lemon

juiced
1 small red onion

finely sliced
1 tbsp Dijon mustard
50ml extra virgin olive oil
25g parsley

leaves picked, stalks finely chopped
small handful of chives

finely sliced
small handful of dill

finely chopped
1 celery stick

finely sliced
50g rocket
15g parmesan

or vegetarian alternative, thinly shaved

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal101
fat9g
saturates2g
carbs2g
sugars2g
fibre2g
protein2g
salt0.37g

Method

step 1

Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste.
step 2

Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese.

Recipe tip

To get ahead for the next day, slice the fennel and celery, and keep in a bowl of cold water in the fridge – simply drain and pat dry using kitchen paper when needed. You can also prepare all the herbs in advance, then wrap in damp kitchen paper, put in an airtight container and keep chilled.

Recipe from Good Food magazine, Christmas 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating