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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.