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


  1. Place all in ingredients in a large bowl; toss to combine. Let stand at least 1 hour before serving.


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