1. Cut fennel bulbs in half lengthwise; cut out cores. Use a sharp knife or mandoline to slice bulbs as thinly as possible. Spread slices evenly over entire surface of a platter.

  2. Drizzle lemon juice and olive oil over fennel. Scatter parsley over it. Use a vegetable peeler to shave curls from the cheese chunk evenly over the salad.

  3. Garnish with fennel fronds. Serve this within an hour after it’s assembled.

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Shaved fennel topped with parmesan cheese and chopped parsley.