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Shaved Fennel Parmesan Salad
Ingredients
Directions
Ingredients
1
bulb fennel, trimmed (fronds reserved)
Jump
Fine sea salt and freshly ground white pepper
Jump
1 tbsp
extra-virgin olive oil
Jump
1 ½ tsp
fresh lemon juice
Jump
½ c
freshly shaved parmesan cheese (about 2 ounces)
Jump
Shaved Fennel Parmesan Salad

Fennel and parmesan make for a clean, beautiful, and uncomplicated salad. Fennel can oxidize quickly, so I recommend shaving it at the last minute for optimum texture as well as to keep its fresh, anise aroma.

4 servings

  1. Using a mandoline, thinly shave fennel from root to top into a bowl. Season the fennel with salt and white pepper. Add the oil and lemon juice and gently toss to coat. Divide among four plates, garnish with shaved parmesan and a few fennel fronds, and serve immediately.

Excerpted (or Adapted) from VEGETABLE SIMPLE by Eric Ripert. Copyright © 2020 by Eric Ripert. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.