Fennel & Fig Salad

This salad is super refreshing, but only if you can get the fennel paper-thin and nearly translucent – using a mandoline slicer is a must.

Set your mandoline to stun! This salad is super refreshing, but only if you can get the fennel paper-thin and nearly translucent – using a mandoline slicer is a must. By all means, use fresh figs if you can find them, but I use dried figs here and they’re just as delicious.

Fennel & Fig

Serves | 8 to 10 |

Lemon Dressing

  • juice of 1 medium lemon
  • 1 Tbsp, plus 1 tsp, olive oil
  • 1 Tbsp, plus 1 tsp, honey
  • 1 Tbsp Dijon mustard
  • salt and freshly ground black pepper, to taste

Fennel and Fig Salad

  • 2 medium fennel bulbs
  • juice of 1 medium lemon
  • 4 stalks celery, trimmed
  • 16 dried Turkish figs, halved or quartered
  • ⅔  cup Kalamata olives, roughly chopped
  • lemon dressing (recipe below)
  • salt and freshly ground black pepper, to taste
  • 3 oz manchego cheese
  • ⅓ cup hazelnuts, skins removed and toasted

| Preparation – Lemon Dressing | Whisk together lemon juice, olive oil, honey and Dijon mustard until blended. Season with salt and pepper to taste and set aside.

| Preparation - Fennel and Fig Salad | Use a mandoline to slice fennel bulbs paper-thin; place in a mixing bowl and pour lemon juice over slices to prevent browning and reserve fronds from top, if desired. Slice celery crosswise on mandoline and toss with fennel. Add figs, olives and lemon dressing, tossing to coat; season with salt and pepper to taste. Transfer salad to low serving bowl or lipped platter. Use vegetable peeler to shave manchego over top; roughly chop hazelnuts and scatter over top. Check seasoning and serve.

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Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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