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Shaved Fennel Salad

Ingredients

• 1 large piece Parmesan cheese
• 2 large or 3 medium fennel bulbs
• 3 tablespoons olive oil, or more as needed
• 1 tablespoon fresh lemon juice, or more as needed
• Salt and freshly ground black pepper

Directions

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.

Attribution