Fennel and Parmigiano
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18-ounce fennal bulb
- ½ounce freshly cut Parmigiano Reggiano, about 2 heaping tablespoons
- 1teaspoon olive oil
- 1teaspoon lemon juice
- Freshly ground black pepper
Preparation
- Step 1
Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.
- Step 2
Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.
- Step 3
Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.
- Step 4
Season with pepper.
Private Notes
Comments
I paired this with Melisa Clark's Porchetta Pork Chops. I had a Fennel bulb that was too small to use for anything else.. Great light dish to complement the best Pork Chops I have ever had.
I paired this with Melisa Clark's Porchetta Pork Chops. I had a Fennel bulb that was too small to use for anything else.. Great light dish to complement the best Pork Chops I have ever had.
Delicious and really quick. Good even with grated Parmesan.
Buen Camino! I'd planed to make the sweet potato and fennel hash that I love (the one with a bit of bourbon ;-) but I was swayed by Chris's poetic affirmation so I tried this salad. I'm a believer now! Loved it and will make often for a winter salad. Thanks, Chris!