Lemon Fennel Salad with Parmigiano Reggiano Curls

Posted by in Recipes on Sep 19, 2012 . .

To prepare this salad you’ll need a mandoline or other type of vegetable slicer that is capable of maker paper-thin slices of the fennel.

2 or 3 large fennel bulbs, fern-like tops trimmed

  • Olive Cart Lakefront Lemon extra virgin olive oil
  • Olive Cart Michigan Flaked Sea salt
  • Freshly ground black pepper
  • 1 wedge Parmigiano-Reggiano cheese

Use a vegetable peeler to remove any blemishes from the outside ribs of the fennel bulbs. Cut a thin slice from the root end. Halve the bulbs and place in a large bowl. Cover with cold water and a handful of ice and let stand at least 30 minutes.

Reserve some of the fern like tops. Finely chop about ¼ cup and set aside. Just before slicing the fennel, drain and pat dry with a clean towel.

Place the cut side of each bulb against the cutting surface and finely slice the fennel. As the fennel is sliced pile it on a deep platter or large shallow serving bowl.

Drizzle the fennel with about 1/3 cup of olive oil. Sprinkle generously with sea salt and a grinding of black pepper. Sprinkle with the reserved chopped fennel tops.

With two forks gently toss the fennel to evenly distribute the ingredients.

Use a cheese plane pressed firmly against the broad side of a wedge of cheese and with long strokes slice off curls of the cheese. Arrange a generous halo of cheese curls on top of the fennel and serve at once

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