Author Notes
I made Baked Cod and Fennel in a Package the other night and had some of the fennel left over and decided to make a side salad. All I can say is that this fennel and parmesan salad was the perfect side to my main dish!
I just love Italian recipes… —Cindy Anschutz
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Ingredients
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1
fennel bulb, shaved paper thin with a mandoline or meat slicer
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1/2
red onion, thinly sliced (about 1/4 cup)
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2 tablespoons
olive oil
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1 teaspoon
lemon zest
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1/2
lemon, juiced
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3/4 teaspoon
dried thyme leaves
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1 tablespoon
flat-leafed parsley, chopped
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3 tablespoons
freshly shaved Parmesan cheese
Directions
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In bowl add in fennel and red onion and drizzle in olive oil, lemon zest and lemon juice then combine together. Then add in thyme leaves, parsley and 2 tablespoons of parmesan cheese.
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Add fennel salad to your serving bowl and top with remaining parmesan cheese and any extra parsley.
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