Fennel and Parmigiano

By Marian Burros

Total Time
15 minutes
Rating
4(27)
Comments
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Featured in: PLAIN AND SIMPLE; A Classic Tuscan Dish With an American Twist

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Ingredients

Yield:2 servings
  • 18-ounce fennal bulb
  • ½ounce freshly cut Parmigiano Reggiano, about 2 heaping tablespoons
  • 1teaspoon olive oil
  • 1teaspoon lemon juice
  • Freshly ground black pepper
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.

  2. Step 2

    Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.

  3. Step 3

    Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.

  4. Step 4

    Season with pepper.

Ratings

4 out of 5
27 user ratings
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Comments

Casper Pike

I paired this with Melisa Clark's Porchetta Pork Chops. I had a Fennel bulb that was too small to use for anything else.. Great light dish to complement the best Pork Chops I have ever had.

Casper Pike

I paired this with Melisa Clark's Porchetta Pork Chops. I had a Fennel bulb that was too small to use for anything else.. Great light dish to complement the best Pork Chops I have ever had.

jane

Delicious and really quick. Good even with grated Parmesan.

Cris

Buen Camino! I'd planed to make the sweet potato and fennel hash that I love (the one with a bit of bourbon ;-) but I was swayed by Chris's poetic affirmation so I tried this salad. I'm a believer now! Loved it and will make often for a winter salad. Thanks, Chris!

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