Name: Shaved Fennel Salad
Yield: 4 servings
Ingredients: 2 cups coarsely torn sourdough bread; ½ cup walnuts; 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; Kosher salt; 3 Tbsp. sherry vinegar or red wine vinegar; 1 garlic clove, finely grated; ¼ tsp. crushed red pepper flakes; 2 fennel bulbs with fronds; ¾ cup torn mint leaves; ½ lemon; 2 oz. Parmesan, shaved

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Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch. It’s got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue.

Recipe notes

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