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Shared by Rachel Simons

Fennel and Herb Salad

Yield: 4 servingsTime: 30 min

Fennel and Herb Salad

Yield: 4 servingsTime: 30 min

Family Journey

SydneyLondon and Hong Kong
New York City

This recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for schnitzel with cherries, crispy smashed potatoes, and chocolate tahini truffles.


  • 1 fennel bulb, very thinly sliced crosswise 
  • Juice of 1 lemon 
  • 1 cup cold water
  • ½ cup fresh mint leaves, roughly chopped
  • ½ cup fresh parsley leaves, roughly chopped
  • 1 tablespoon white wine vinegar 
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon flaky sea salt 
  • ⅛ teaspoon ground black pepper 
  • 1 cup parmesan cheese, thinly shaved (optional)
EasyQuickSaladsVegetarianGluten FreeKosher for Passover


  • Step 1

    Place the sliced fennel into a bowl with the lemon juice and cold water. Let sit for about 10 to 15 minutes. Drain the fennel. 

  • Step 2

    In a large bowl, mix the fennel, mint leaves, parsley leaves, white wine vinegar, olive oil, salt, pepper and parmesan (if using). Mix to combine well.

  • Step 3

    Serve the salad cold.