Easy Fennel Salad Recipe (Café Altro Paradiso Copycat!)
This fennel salad recipe is a simple winter dish made with paper-thin shaved fennel, Castelvetrano olives, and provolone, lightly dressed with fresh citrus and olive oil. The fennel is sliced raw until it’s thin and light, then gently tossed to soften slightly while keeping its crisp bite. It’s bright, clean, and perfectly balanced, making every bite vibrant and irresistible.
Servings: 4 - 6 people
Ingredients
- 1 large fennel bulb or 2 small tough outer layer removed and bulb, stem, and fronds separated (if it doesn’t have stem attached, sub 2 stalks celery thinly sliced)
- ¼ cup olive oil
- 2 Tablespoons champagne vinegar or white wine vinegar
- 1 teaspoon finely grated orange zest
- optional Pinch of crushed red pepper
- Juice of one orange
- 6-7 pitted Castelvetrano olives smashed with knife and roughly chopped
- Flaky sea salt and black pepper to taste
- Juice from half a lemon
- Shaved parmesan or shaved aged provolone if desired (use whatever amount seems right to you, but I think ¾ - 1 cup is delish)
Instructions
- Slice fennel stems or celery stalks thinly. Chop fennel fronds if you have any and reserve ⅓ cup.
- In a jar add olive oil, vinegar, orange zest, crushed red pepper, and juice and shake to combine into a dressing.
- In a bowl combine the chopped stems or celery stalks with the chopped fronds and olives and pour over half of the dressing. Toss and add salt and pepper to taste. Transfer to a serving bowl or shallow platter.
- Slice the fennel bulb - Use a mandolin or food processor slicing disc to thinly shave the fennel and put into the same bowl you used for the celery. Pour over the rest of the dressing plus the juice from half of a lemon. Toss and add salt and pepper to taste.
- Add the shaved fennel to the top of the dressed celery. Shave parmesan on top of the salad if desired.
Notes
- Slice thinner than you think you need to. Paper-thin fennel transforms the texture completely.
- Season generously. Salt is what brings fennel into balance.
- If fennel tastes too strong, let it sit dressed a bit longer – the acidity will mellow it.
- For entertaining, prep the components ahead and toss shortly before serving.
- Fennel salad is best the day it’s made, but leftovers will keep well in an airtight container in the fridge for up to 2 days. The fennel will soften slightly as it sits, which many people actually enjoy.
- If you’re making it ahead, store the sliced fennel and dressing separately and toss 15-30 minutes before serving for the freshest texture. If adding cheese, shave it just before serving so it stays firm and delicate.