Fennel Salad with Parmesan

 More Terrific Salads

Total Time:
20 mins


  • 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) 


  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.

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