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Fennel with Parsley, Parmesan, and Lemon

  • Servings: 4
Fennel with Parsley, Parmesan, and Lemon

Source: Everyday Food, November 2009


  • 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds
  • 2 tablespoons fresh lemon juice
  • 1/2 cup parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/3 cup shaved Parmesan


  1. Halve, core, and thinly slice bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.

  2. Add parsley leaves, reserved fennel fronds, and extra-virgin olive oil to bowl with fennel and toss. Season with coarse salt and and ground pepper and sprinkle with shaved Parmesan.

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