Source:, Everyday Food, November 2009


1 fennel bulb, trimmed
2 tablespoons fresh lemon juice
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/3 cup shaved Parmesan


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

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.