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Fennel Salad

Chef.at.Home's picture
Ingredients
  Fennel bulb 1 Large
  Lemon juice 2 Fluid Ounce (60 Milliliter)
  Olive oil 5 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Orange rind 1 , pared, pith removed, cut into matchstick strips
  Parmesan cheese 2 Ounce (60 Gram Piece)
Directions

1. Cut leafy fronds from top of the fennel; set aside about 4 tablespoons. Cut bulb into thin slices. Place in a salad bowl.
2. Whisk lemon juice, olive oil and half the pepper together. Add dressing to fennel and toss.
3. Add fennel fronds and orange rind to salad and toss. Divide mixture between serving plates.
4. Using a cheese slicer or potato peeler, pare Parmesan cheese into paper-thin slices. Arrange slices over fennel, sprinkle with remaining black pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fennel
Interest: 
Everyday

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