veg f2 Fennel and Parmesan Salad

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Fennel and Parmesan Salad

 

1 fennel bulb

1 tablespoon extra-virgin olive oil

1 clove garlic, smashed but left whole

2 teaspoons fresh lemon juice

salt and freshly ground black pepper to taste

parmesan cheese

 

Trim stalks and fronds from bulb and slice off the woody 1/4 inch from the

bottom. Wash and dry fronds and chop.

Halve bulb vertically and remove layers as you would an onion.

Slice each layer into strips about 1/4 inch wide and put into a mixing bowl

with all but 1 teaspoon of the fronds. In a small bowl, mix olive oil with

garlic and set aside for a few minutes.

Whisk in lemon juice, salt, and pepper. Pour over fennel and remove garlic.

Toss and put on a serving platter.

Using a vegetable peeler, shave about 3 tablespoons of parmesan evenly over

the fennel.

Garnish with additional black pepper and remaining fronds.

Makes 2 to 3 servings.