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Shaved fennel and parmesan salad

  • 6servings
  • 15minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 baby (900g) fennel, trimmed

  2. 100g piece parmesan cheese

  3. cup loosely packed fennel tops

  4. Lemon vinaigrette

  5. cup (60ml) extra virgin olive oil

  6. 2 tablespoons lemon juice

  7. 2 teaspoons finely chopped fennel tops

  8. 1 clove garlic, crushed

  9. 1 teaspoon Dijon mustard

  10. 1 teaspoon sugar

  11. salt and freshly ground black pepper

  12. NOTE: The lemon vinaigrette can be made a day ahead. Assemble the salad close to serving.

Instructions Jump to Ingredients ↑

  1. Using a mandolin, V-slicer or sharp knife, slice fennel thinly. Using a vegetable peeler, peel flakes from the cheese.

  2. For the lemon vinaigrette, combine all the ingredients in a screw-top jar; shake well. Season to taste with the salt and pepper.

  3. Just before serving, combine the fennel, cheese and fennel tops in a large bowl. Add lemon vinaigrette, toss gently.

  4. Not suitable to freeze.

  5. Photography by Brett Stevens.

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