Ingredients
ingredients
1 fennel bulb
2 tablespoons lemon juice
1 cup parsley leaves
2 tablespoons extra-virgin olive oil
1/4 cup shaved parmesan
Fennel Salad with Parsley, Parmesan, and Lemon
Serves 4
Trim 1 fennel bulb, reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice; season with salt. Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper and sprinkle with 1/4 cup shaved parmesan (1 ounce).
Preparation
Bakes fennel
