Food & Cooking Recipes Appetizers Sliced Fennel with Parmesan By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 5 mins Total Time: 5 mins Yield: 12 The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite. Ingredients 1 bulb fennel, fronds reserved 1 ½ ounces Parmigiano-Reggiano cheese Flaky sea salt, such as Maldon Freshly ground pepper Extra-virgin olive oil, for drizzling Directions 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. Print