Shaved Fennel with Parmesan and Parsley
By Terese Allen - Summer 2017 Issue
Top thinly sliced fennel with an excellent hard, Italian-style cheese and a drizzle of olive oil and lemon juice, and you have a simple, summery salad that comes together in minutes.
Recipe Detail Serves: 8 20 minutes Prep Time, None Cook Time
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.
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.
Garnish with fennel fronds. Serve this within an hour after it’s assembled.