Fennel with Parmigiano and Lemon
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
- Servings: 6
Source: The Martha Stewart Show, July Summer 2008
- 3 fennel bulbs, trimmed, cored, and thinly sliced lengthwise
- 3 ounces Parmesan cheese, thinly shaved
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
Place all in ingredients in a large bowl; toss to combine. Let stand at least 1 hour before serving.