Fennel with Parsley, Parmesan, and Lemon


Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.


  • 1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved

  • 2 tablespoons fresh lemon juice

  • ½ cup parsley leaves

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • cup shaved Parmesan


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

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

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