Fennel Salad with Parsley, Parmesan, and Lemon


Yield: Serves 4



  • 1 fennel bulb
  • 2 tablespoons lemon juice
  • 1 cup parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup shaved parmesan


  1. Trim 1 fennel bulb, reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice; season with salt.
  2. Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper and sprinkle with 1/4 cup shaved parmesan (1 ounce).
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