Shaved Fennel Salad



  1. Take the cheese out of the fridge so it comes to room temperature.
  2. Trim the bottom, stalks, and feathery leaves off the fennel bulbs; save some of the leaves for garnish and discard the rest.
  3. Cut the bulbs in half top to bottom.
  4. Working with one half at a time, put the flat side against the cutting board and slice crosswise into thin slices.
  5. Put the fennel slices in a bowl.
  6. Chop the reserved leaves, but don't add them to the bowl yet.
  7. Hold the cheese firmly in one hand and shave ribbons off.
  8. Stop at 1/2 cup shavings.
  9. Save the remaining cheese for another use.
  10. Drizzle the fennel with the olive oil, lemon juice, and a sprinkle of salt and pepper.
  11. Toss to break up the slices a bit.
  12. Taste and adjust the seasoning, adding more olive oil or lemon juice.
  13. Leave the salad in the bowl or transfer to a platter or plates; top with the Parmesan shavings and fennel leaves and serve right away.