Fennel Salad with Parmesan

  • Total Time:
  • Servings: 12

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  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • Salt and freshly ground pepper
  • 6 fennel bulbs—halved, cored and very thinly sliced on a mandoline
  • 1 1/2 cups Parmesan shavings made with a vegetable peeler (3 ounces) 

How to make this recipe

  1. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the fennel and toss to coat. Transfer the fennel salad to a platter, top with the Parmesan shavings and serve.

Contributed By Published January 2003

481084 recipes/fennel-salad-with-parmesan-waltuck 2013-12-06T23:25:31+00:00 David Waltuck, Karen Waltuck fall|winter|fast-column|christmas|dinner-party|new-years-eve|thanksgiving|salads|side-dishes|12|basic-easy|fast|healthy|no-cook|vegetarian january-2003,david waltuck,karen waltuck,fennel salad,parmesan cheese,side dish,salad recipe recipes,fennel-salad-with-parmesan-waltuck 481084

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