Sliced Fennel Salad with Lemon Parmesan Dressing

Diane's Recipes

From The Taste of the Season

Serves 4 to 6

Bright zesty citrus notes are the perfect accent to the crisp aromatic fennel. Adding shredded Parmesan to the dressing and then garnishing with the nutty, fragile shards of Parmesan are not only delcious but pretty to look at. Serve this as a starter to Veal Ragu on Papparadelle or Seafood Stew with Garlic Toasts and Lemon Parmesan Aioli.

4 fennel bulbs (about 2 pounds)
2 garlic cloves, minced
1/4cup lemon juice
2 tablespoons finely sliced chives
salt and freshly ground black pepper
1/2cup olive oil
2 tablespoons finely grated fresh Parmesan cheese
1 ounce block Parmesan cheese

1. Trim the stalks and fronds from the fennel, reserving enough fronds to make 1/4 cup when chopped. Cut the bulb in quarters lengthwise and trim away the triangle of solid core at the base. Thinly slice the fennel.

2.  In a large bowl, whisk together the garlic, lemon juice, chives, fennel fronds, salt and pepper to mix well. Slowly add the olive oil and whisk until incorporated. Taste for seasoning. Add the fennel and stir to coat. Arrange on a platter or serving plates. Using a swivel vegetable peeler, shave large shards of Parmesan over the top of the salad. Serve immediately.

Keywords: fennel, salad, lemon, parmesan

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