Recipes Salad:

Shaved Fennel, Walnut, and Mint Salad

Eden Grinshpan
Shaved Fennel, Walnut, and Mint Salad


  • 2 fennel bulbs – keep fronds
  • 3 stalks of celery – clean leaves and keep for salad
  • 1 small red onion
  • 1 c crushed walnuts
  • 1 c finely grated pecorino
  • ½ c medjool dates, diced
  • ½ cup of mint leaves
  • ½ juice of a lemon, zested
  • 4 tbsp of extra virgin olive oil
  • 1 tsp of salt


  1. Using a mandolin, thinly slice the fennel, celery, and red onion. Set aside.
  2. Roughly crush 1 cup of walnuts using the bottom of a pan or your knife.
  3. Finley grate 1 cup of pecorino.
  4. Chop ½ cup of dates.
  5. Assemble the salad on a large plate starting with the grated vegetables. Next add the cheese, dates, walnuts, and top off with fennel fronds, celery leaves, mint and lemon zest.
  6. Dress the salad with salt, olive oil, and lemon juice.
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