Shaved Fennel with Parmesan and Parsley
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.
Ingredients
2 medium fennel bulbs
Juice of 1/2 large lemon
Heaping 1/4 cup coarsely chopped flat-leaf parsley
2 to 3 Tbsp. extra virgin olive oil
3 oz. chunk Sartori Black Pepper BellaVitano or other Italian-style hard cheese
Fennel fronds for garnish
Directions
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.
Suggestions
For this classic Italian salad, the thinner you get the fennel, the better; use a mandoline slicer if you have one.
Most any excellent Italian-style hard cheese will work here, but how about Black Pepper BellaVitano from Sartori? It is the Grand Champion of the 2017 U.S. Championship Cheese Contest.
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