Fennel Salad with Parmesan


Slideshow: More Terrific Salads


  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 3 fennel bulbs, halved lengthwise and cored, fronds reserved
  • 1/3 cup chopped pitted Calamata olives
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained and chopped
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler (1/4 cup)

How to make this recipe

  1. Using a mandoline, thinly slice the fennel bulbs. Coarsely chop enough of the fennel fronds to equal 1/4 cup.

  2. In a large bowl, whisk the olives with the lemon juice, capers and 3/4 teaspoon each of salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Add the fennel slices and chopped fronds and toss well. Mound the salad on plates, top with the Parmesan cheese and serve.

Contributed By Published April 2004

496549 recipes/fennel-salad-with-parmesan 2013-12-06T23:25:31+00:00 Melissa Clark spring|summer|easter|mothers-day|italian|appetizers-starters|salads|6|basic-easy|fast|healthy|no-cook|vegetarian april-2004,melissa clark,fennel salad,easy salad,fast salad,mediterranean salad recipes,fennel-salad-with-parmesan 496549

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5