Shaved Broccoli and Fennel Salad with Goat Cheese

The combination of creamy goat cheese, fresh herbs, thin and crunchy vegetables with rich olive oil, lemon, and a little salt is addictive. If you have a mandoline, it's great to use it here.

  • Total Time:
  • Servings: 4 to 6 

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  • 3 tablespoons freshly squeezed lemon juice 
  • 1/2 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt 
  • Freshly ground black pepper  
  • 1/4 cup extra-virgin olive oil
  • 1 pound broccoli (about 2 heads), stems very thinly sliced lengthwise, florets thinly sliced crosswise
  • 2 bulbs fennel (about 2 1/2 cups), halved lengthwise, cored and very thinly sliced 
  • 1/4 cup coarsely chopped parsley
  • Fronds from 1/2 fennel bulb (about 3 tablespoons), coarsely chopped 
  • 6 ounces crumbled goat cheese

How to make this recipe

  1. In a large bowl, combine the lemon juice, vinegar, honey, salt and pepper and slowly drizzle in the olive oil while whisking constantly until incorporated.

  2. In a large bowl, toss the broccoli and fennel shavings with the parsley and fennel fronds. Pour over the dressing, and toss to coat. Season the salad with salt and pepper, garnish with crumbled goat cheese and serve right away.

Contributed By Photo © Sarah Bolla Published May 2014

1043383 recipes/shaved-broccoli-and-fennel-salad-goat-cheese 2015-08-14T18:54:22+00:00 Sarah Bolla salads|weeknight-dinner|4||6|web-exclusive|healthy|fast|vegetarian|summer|spring may-2014 recipes,shaved-broccoli-and-fennel-salad-goat-cheese 1043383

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