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May 14, 2014

Jesse’s Parmesan Fennel Salad



My brother-in-law Jesse is an excellent cook. After a night of seafood stew that only called for fennel fronds Jesse salvaged several fennel bulbs for a version of this salad. The ratio of shaved Parmesan to shaved fennel is what makes this salad insanely delicious. It’s a great accompaniment to fish or pasta.


2 fennel bulbs
A nice fruity extra virgin olive oil
Juice of half a lemon
Maldon salt  + freshly cracked pepper
1 generous cup of Parmesan freshly shaved using a vegetable peeler


Cut fennel bulbs away from stalk and fronds making sure to clean any grit away. Quarter the fennel bulb and remove the core, slice the bulbs into super thin strips or use a mandolin to shave them. Using a vegetable peeler shave the Parmesan right on top. Toss with enough olive oil to coat the fennel, and then add an extra glug for good measure. Squeeze juice from half of a lemon and toss with plenty of salt and pepper (it takes a good amount). Besides being delicious, what’s great about this salad is that it’s hearty enough to be dressed early while tending to other dishes (love that).



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