Fennel and Parmesan Salad
Fennel and Parmesan Salad
This is my go-to late summer salad - fresh, lemony bright and filling. It pairs well with roasted meats, like pork tenderloin, and is also a great side for burgers (check out the chicken burgers). I have also added celery in the salad if I have some around - the salad is tasty both ways!
Prep Time: 15 minutes
Ingredients:
3 bulbs fresh fennel (medium-size)
2-3 stalks celery, thinly sliced (optional)
½ cup shaved parmesan cheese (you can use a knife or vegetable peeler to shave your parmesan)
2 TBSP fresh lemon juice
4 TBSP extra virgin olive oil
½ tsp sea salt
¼ tsp fresh black pepper
Directions:
In a serving bowl, mix the lemon juice with the salt and pepper and whisk in the olive oil.
Slice the fennel bulbs as thin as you can slice them. I don’t use a mandolin, but it would work if you have one! Place the fennel and thinly sliced celery, if using, in the lemon dressing and toss to coat.
Add the parmesan cheese, toss again and serve. This keeps well in the refrigerator for a couple of days.