Crisp slices of raw fennel are dressed simply with a lemon vinaigrette and topped with shaved Parmesan in this elegant salad. Serve with fish or chicken or enjoy as a light lunch with bruschetta topped with diced tomato and basil.
1/4 cup lemon juice
1 tablespoon olive oil
2 bulbs fennel (800g total)
1/4 cup shaved Parmesan cheese
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Directions Preparation:10min › Extra time:5min › Ready in:15min
Whisk together the lemon juice, oil, a pinch of salt and 2 tablespoons water in a medium bowl.
Cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and add them to the bowl of dressing; discard the stalks.
Cut the bulb in half lengthways and thinly slice crossways. Add the fennel to the bowl and toss well to combine. Scatter the Parmesan over the salad before serving.
Garnish the salad with 2 tablespoons toasted chopped walnuts, in addition to the Parmesan, for added crunch.