Fennel

Fennel and Mint Salad

Fennel and Mint Salad

Adapted from James Beard Foundation

  • 2 bulbs fennel, fronds removed
  • 1/4 cup extra virgin olive oil
  • Juice of 2 lemons
  • 8 large mint leaves, finely shredded
  • 2 ounces shaved Parmesan cheese
  • Salt and freshly cracked black pepper
  1. Shave the fennel as thinly as possible, using a mandolin, a meat slicer, or by hand.
  2. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper.
  3. Divide the fennel among four small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.
  4. Enjoy!