Simple and lightly shaved fennel salad with olive oil, lemon juice, thyme, parsley and parmesan.
When I announced that I was going to make a fennel and parmesan salad, my dad remarked something along the lines of, “That sounds like something for ‘ladies who have lunch.'” (Does that still exist?) Well, for everyone who eat “lunch”, this grated fennel salad hits the right note – cool, crispy and hearty.
It might seem strange to combine parmesan with fennel, but the combination works well. The fennel retains its crisp texture even when thinly sliced, and its licorice flavor beautifully complements the warm, salty, cheesy spiciness of Parmesan.
This is a quick and easy to make salad that’s perfect for lunch or as a side salad for dinner.
CONTINUE READING:
Sliced fennel salad
ingredients
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1 fennel pearshaved wafer-thin with a mandolin or meat slicer
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2 tablespoon Extra virgin olive oil
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1 tablespoon fresh lemon juice
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1/8 teaspoon chopped fresh thyme leaves
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1 tablespoon chopped flat Parsely
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2 tablespoon grated parmesan cheese
method
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Combine ingredients:
In a medium bowl, add shaved fennel, olive oil, lemon juice, thyme leaves, parsley, and Parmesan cheese. Mix all ingredients together carefully.
Links:
Fennel Salad with Mint Vinaigrette here on Simply Recipes
Shaved Fennel Salad in 101 Cookbooks
Fennel Salad with Walnuts and Avocado from Love & Lemons
| nutritional information (per serving) | |
|---|---|
| 161 | calories |
| 15g | Fat |
| 5g | carbohydrates |
| 2g | protein |
