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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.

  • Prep:
  • 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


  1. Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.

  2. On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.

  3. Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

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