Thinly sliced fennel, tossed in a creamy lemon dressing, work to make this crisp and luscious salad a new favorite recipe made with fresh and tasty ingredients. For an added treat, try topping this salad with fish, like wild-caught salmon, to create a satisfying salad meal.

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  • 1 lemon
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt, fine grained kosher preferred
  • 1/2 cup fresh mint leaves, loosely packed
  • 1/4 cup chopped fennel fronds, see the video below
  • 1 orange, peeled and separated into wedges (sweet Valencia is a good choice, if available)
  • Freshly ground black pepper to taste


    1. Clean the fennel by washing the outside of the bulb. Cut off the fronds and save. Shave the fennel with a mandolin or with a knife by cutting closely across the surface. The fennel should be sliced thin. Toss in a bowl with the mint, ¼ cup of the chopped fennel fronds and orange wedges.
    2. For the dressing, in a small bowl put the Dijon mustard and squeeze in the juice of 1 lemon. Slowly drizzle in the olive oil, whisking as you go. Add salt to taste, and continue to whisk until fully combined and creamy.
    3. Drizzle dressing over the salad and toss to combine. Sprinkle with freshly ground black pepper to taste.