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Shaved Fennel Salad

lauren liess' fennel salad
A vibrant medley of mild fennel, textural walnuts, punchy vinegar, and crumbly gorgonzola. This salad is a staple in our house and one of my favorite easy salads to serve guests because you can make it in advance and it gets better as it sits. (It’s still good the next day but for guests- is best if you make it and leave it out before serving so it’s at a nice cool to room temperature vs. chilled from the fridge.)


  • 2 fennel bulbs shaved
  • 1/4 cup raw walnuts crushed
  • 2 Tbsp olive oil
  • 2-3 drops balsamic vinegar
  • 1/4 cup gorgonzola cheese
  • 1 Tbsp Italian parsley chopped
  • 2 scallions chopped


  • Shave the fennel bulb (we used a vegetable peeler) and add to a medium bowl.
  • Next, chop Italian parsley and add to the bowl.
  • Add in the fennel, Italian parsley, and gorgonzola into a large bowl.
  • Drizzle on the olive oil and vinegar and mix well.
  • Salt and pepper to taste.
  • Top with chopped scallions and crushed walnuts and enjoy!
Tried this recipe?Let us know how it was!

Playlists: Folksy Upbeat, Celtic, Hits My Soul

Eating is my happy place and I love it when I can involve the kids in food prep (lol and CLEAN-UP!!). Whenever possible, Dave and I generally cook together and try to enjoy the process, turning on the music and talking over the yelling of our toddler who’s really into that right now. We do NOT cook fresh every day and there are plenty of fridge clean-out/ leftover/ microwave or restaurant days (too many honestly!!) but we’re working on it. I work late a few nights a week and Dave will sometimes have dinner waiting but I am really trying to get home early enough to have time to be able to help. It’s something I really enjoy and miss when I can’t do.

I’m basically obsessed with this right now and can’t wait until the fennel in our garden it big enough to eat!!

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