Shaved Fennel Salad


Shaved Fennel Salad

Shaved Fennel Salad
Shaved Fennel Salad

You can serve this salad as part of a crudité plate with other salads, or you can serve it alone as a first course. As a first course, it is enhanced by the addition of a few paper-thin strips of Parmigiano-Reggiano cheese. You can prepare the fennel a couple of hours ahead of time—keep it covered in the refrigerator—but don’t add the salt until the last minute, or the fennel will lose its crunch. 1 large or 2 medium fennel bulbs.


– 1 large or 2 medium fennel bulbs.

– 2 tablespoons fresh lemon juice.

– 3 tablespoons extra virgin olive oil.

– Salt.

– Pepper.

– 2-ounce wedge Parmigiano-Reggiano cheese (optional).


Step 1:
Cut the stalks off the fennel where they join the bulb. Pull off and reserve a small handful of the frizzy fronds. Discard the stalks or use them in broths or braised dishes to add a lovely subtle freshness. Pull off and discard any dark or dried-out layers from the bulb, and use a vegetable peeler to peel away the outermost stringy membrane, as you would peel a stalk of celery. Cut out the core.

Step 2:
Using a vegetable slicer or a chef’s knife, slice the fennel bulb crosswise as thinly as possible. Coarsely chop the reserved fronds. In a bowl, toss the fennel slices and fronds with the lemon juice, oil, and salt and pepper to taste.

Step 3:
If serving the salad alone as a first course, divide among plates and use a vegetable peeler to slice 3 or 4 thin strips of cheese over each serving. Decorate with the fronds.

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