Shaved Fennel Salad
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You can serve this salad as part of a crudité plate with other salads, or you can serve it alone as a first course. As a first course, it is enhanced by the addition of a few paper-thin strips of Parmigiana-Reggiana cheese. You can prepare the fennel a couple of hours ahead of timekeep it covered in the refrigerator but dont add the salt until the last minute, or the fennel will lase its crunch.
ingredients
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serves: 4
1 large (2 medium) fennel bulbs
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt
Pepper
2 ounces Parmigiano-Reggiano cheese (optional)
Nutrition Facts
Shaved Fennel Salad
Servings Per Recipe: 4
Amount per Serving
Calories: 170
- Total Fat: 14.3 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 12.5 mg
- Sodium: 247.5 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.8 g
- Sugars: 0.3 g
- Protein: 6.2 g
preparation
1. Cut the stalks off the fennel where they join the bulb. Pull off and reserve a small handful of the frizzy fronds. Discard the stalks or use them in broths or braised dishes to add a lovely subtle freshness. Pull off and discard any dark or dried-out layers from the bulb, and use a vegetable peeler to peel away the outermost stringy membrane, as you would peel a stalk of celery. Cut out the core.
2. Using a vegetable slicer or a chef’s knife, slice the fennel bulb crosswise as thinly as possible. Coarsely chop the reserved fronds. In a bowl, toss the fennel slices and fronds with the lemon juice, oil, and salt and pepper to taste.
3. If serving the salad alone as a first course, divide among plates and use a vegetable peeler to slice 3 or 4 thin strips of cheese over each serving. Decorate with the fronds.
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