Zucchini, Fennel & Parmesan Salad
If you can get yellow zucchini, they look beautiful in this dish! They are only in season in summer. You can always use all green zucchini if you can’t get your hands on them.
Servings 8
Calories 99
Ingredients
- 1 bulb fennel medium
- 4 zucchini medium, a mixture of yellow & green if possible
- 0.5 cup parmesan cheese finely grated
- 0.25 cup mint leaves roughly chopped
- chives chopped, for garnish (optional)
- 0.25 cup extra virgin olive oil
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 0.25 cup mint leaves finely sliced
- 1 tsp honey
- sea salt & cracked black pepper
Instructions
- For the dressing: Mix all the ingredients together. Season to taste.
- Using a sharp knife or a mandoline, trim the ends and stems from the fennel. Thinly slice the fennel bulb. Place the sliced fennel in a bowl, add half the dressing and toss. This can be stored in the fridge for 4 hours.1 bulb fennel
- Closer to serving, again using a vegetable peeler or a mandoline, thinly slice or shave the zucchini into ribbons. Add the zucchini to the bowl with the fennel and gently toss to coat in the vinaigrette. You can add a little more dressing if it needs it, but don’t drench it.4 zucchini
- To serve, gently place the zucchini and fennel on a platter, arranging it so it sits up high and curls. Top with the grated parmesan and mint leaves. Sprinkle with the chopped chives (if using). Drizzle some more dressing on top. Season well. Serve immediately.4 zucchini, 0.5 cup parmesan cheese, 0.25 cup mint leaves, chives
Notes
This salad is super easy. You can make the dressing ahead of time, grate the parmesan and slice the fennel beforehand too.
You will need to wait to slice the zucchini just before serving, as it gets too mushy and can discolour. But this only takes a minute and then you’re ready to assemble.