Sliced Fennel with Parmesan
The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.
- Total Time:
- Yield: Makes about 12
Photography: Bryan Gardner
Source: Martha Stewart Living, November 2015
- 1 bulb fennel, fronds reserved
- 1 1/2 ounces Parmigiano-Reggiano cheese
- Flaky sea salt, such as Maldon
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.