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Food & Wine Recipe

Fennel Salad with Parmesan

Contributed by David Waltuck and Karen Waltuck

TOTAL TIME: 20 MIN
SERVINGS: 12

•BASIC-EASY
•FAST
•HEALTHY
•VEGETARIAN

slideshow More Terrific Salads

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)

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.

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