Fennel Parmesan Salad

Summary

Yield
Servings
SourceRecipe from Root to Stalk Cooking: The Art of Using the Whole Vegetable.
Prep time
Cooking time15 minutes
Total time15 minutes

Description

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.

Ingredients

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)

Instructions

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.