|Source||Recipe from Root to Stalk Cooking: The Art of Using the Whole Vegetable.|
|Cooking time||15 minutes|
|Total time||15 minutes|
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.
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.