Shaved Fennel Salad

When I announced I was making a fennel Parmesan salad, my father remarked something to the effect, “That sounds like something for ‘ladies who lunch’.” It does, doesn’t it? The idea came from a recipe in the South Beach Diet Cookbook. I never would have thought to put Parmesan alongside fennel, but it’s actually quite good. The cheese perfectly complements the slight licorice hint of the fennel. Thyme and parsley provide the accents along with a simple olive oil and lemon dressing.

Shaved Fennel Salad Recipe

  • Prep time: 8 minutes
  • Yield: Serves 2-3.
Yum

Ingredients

  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/8 teaspoon of chopped fresh thyme leaves
  • 1 Tbsp chopped flat-leafed parsley
  • 2 Tbsp shaved Parmesan cheese

Method

Gently toss all of the ingredients together.

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Showing 4 of 14 Comments

  • frederick devine

    This recipe works best if small whole skinless almonds and waterkress are added.

  • Shannon

    I make almost the same salad, but I add chive blossoms when in season. I break a few up into the salad and then garnish with two or three more.

    The light purple colour is fantastic.

  • Alex

    Try some sweet citrus in there for a real treat, swap olive for walnut oil… wow

  • Katie

    Try adding a few dots of pesto on the finished plate for an extra jolt of flavor. Really good!

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