Fennel Parmesan Salad
Recipe from Root to Stalk Cooking: The Art of Using the Whole Vegetable.
This recipe produces very little food waste, as every part of the fennel can be used! Thinly sliced celery stalks or broccoli stems are great additions as well.
2 fennel stalk (very thinly sliced on the diagonal)
1 fennel (bulb, cored and thinly sliced)
cheese, parmigiano-reggiano (chunk)
2 tablespoons olive oil, extra virgin
1 tablespoon lemon juice (fresh)
salt (to taste)
black pepper (to taste)
fennel stalk (chopped)
Place the sliced fennel stalks and bulb in a medium bowl. Using a sharp vegetable peeler, shave the Parmesan in thin shards over the fennel.
Add the olive oil, lemon juice, and salt and pepper to taste. Toss the salad gently, then adjust the seasoning with more salt and pepper if necessary. Shave more Parmesan on top, sprinkle with the fennel fronds, and serve immediately.