Fennel Salad With Lemon Dressing And Parmesan Food

FENNEL SALAD WITH LEMON DRESSING AND PARMESAN

Steps:

• Cut stalks off fennel (save fronds). Shave the fennel and onion using a mandolin, or slice finely.
• Place in a bowl. Add lemon juice and 1 1/2 tbsp olive oil, salt and pepper. Toss.
• Spread out on a plate "carpaccio" style. Drizzle with more olive oil, top with freshly grated parmesan then sprinkle with fennel fronds.
• Serve immediately!

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

FENNEL WITH PARSLEY, PARMESAN, AND LEMON

Steps:

• 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.

FENNEL AND RED ONION SALAD WITH PARMESAN

Steps:

• In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper.
• Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
• To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.