Equipment
* optional
Ingredients
Salad Base
- 2 fennel bulb, trimmed and cored
- 35 g flat-leaf parsley, leaves picked and coarsely torn
Dressing and Seasoning
- 45 ml extra-virgin olive oil, cold-pressed
- 30 ml fresh lemon juice, freshly squeezed
- 15 g fresh horseradish root, peeled and finely grated
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 122 kcal
- Protein
- 1 g
- Carbohydrates
- 7 g
- Fat
- 11 g
- Sugar
- 3 g
- Zinc
- 0.3 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the tough outer layer, leafy green stalks, and root base from each fennel bulb using a chef knife on a cutting board, halve the bulbs lengthwise, and slice out the hard interior core from each half.
Shave the cored fennel bulb halves paper-thin into featherweight ribbons using a mandoline slicer adjusted to a thickness of approximately 1 millimeter.
Peel the outer skin of the fresh horseradish root and grate it on the finest grating holes of a box grater until you have 15 grams.
Combine the freshly squeezed lemon juice, extra-virgin olive oil, grated horseradish, kosher salt, and freshly cracked black pepper in a small glass bowl, and beat vigorously with a small wire whisk until a smooth emulsion forms.
Add the shaved fennel ribbons and the picked flat-leaf parsley leaves into a large salad bowl.
Pour the prepared horseradish lemon dressing evenly over the fennel and parsley, and toss the ingredients gently using salad tongs until all surfaces are uniformly coated.
Let the dressed salad rest at ambient room temperature between 18°C and 21°C (65°F and 70°F) for 10 minutes, allowing the citrus acidity and salt to tenderize the shaved fennel fibers.
Transfer the seasoned salad onto a wide serving platter using salad tongs and serve immediately.
Chef's Notes
- Plunging shaved fennel into an ice-water bath for 5 minutes curls the ribbons and heightens crispness; if using this technique, spin the fennel completely dry before dressing to prevent diluting the vinaigrette.
- Fresh horseradish root delivers a cleaner, more floral sharpness than jarred varieties; if purchasing jarred prepared horseradish for Passover, ensure it contains only horseradish, vinegar, and salt without sugar or kitniyot stabilizers.
- Keep the parsley leaves whole or in large tears rather than finely mincing them, as broad leaves create a vibrant, leafy volume that balances the brittle ribbons of fennel.
- The dressing relies on a higher ratio of lemon juice to olive oil than typical vinaigrettes to deliver an invigorating snap that cuts through rich holiday proteins like braised brisket.
Storage
Refrigerator: 2 days — Store in an airtight container at or below 4°C (40°F). The fennel will gradually soften as it sits in the dressing, making it best enjoyed within 24 hours.
Troubleshooting
Horseradish heat is overwhelmingly strong and stings the palate
Cause: The root was exceptionally pungent or grated far too fine, releasing excessive volatile oils
Fix: Whisk an extra 15 ml of extra-virgin olive oil and a small pinch of salt into the dressing to dilute the heat
Prevention: Taste a tiny pinch of the grated root beforehand and adjust the quantity downward if it is extremely pungent
Fennel is unpleasantly fibrous and tough to chew
Cause: The fennel was sliced too thickly or the hard triangular core was not cut away completely
Fix: Allow the salad to rest in the acidic lemon dressing for an additional 15 minutes to break down rigid cellulose walls
Prevention: Ensure the core is thoroughly removed and use a sharp mandoline blade set under 1.5 millimeters
Salad becomes soggy and releases excess liquid in the bowl
Cause: The salad was dressed too early, causing the salt to draw water from the fennel cells via osmosis
Fix: Tilt the bowl to drain off excess accumulated liquid, then drizzle with 5 ml of fresh olive oil before serving
Prevention: Do not combine the salad components with the vinaigrette until 10 to 15 minutes before plating
Cultural Context
Parsley and horseradish hold profound symbolic roles at the Passover Seder plate, where parsley signifies spring renewal and dipping into salt water, while bitter horseradish evokes the hardship of Egyptian bondage. In modern Jewish cuisine, these ritual pantry essentials frequently unite in crisp, raw salads that serve as vibrant, palate-cleansing sides alongside savory roasts. Fennel has a storied presence in historic Italian Jewish cookery, where its bright anise character has long been celebrated for both ritual table elegance and post-meal digestive benefits.
