At summer barbecues and backyard picnics, a bright shaved-fennel salad trumps goopy cole slaw any day. The freshness of the lemon tones down the anise flavor of the fennel, while parmesan adds savory saltiness. Pro tip: This dish pairs beautifully with grilled chicken kebabs!
Yield: 6 servings
Active Time: 5 minutes
Total Time: 30 minutes
3 fennel bulbs, sliced very thin crosswise
Juice of 2 lemons
Large pinch sea salt
1/4 cup torn mint leaves
1/4 cup roughly chopped flat-leaf parsley
3/4 cup shaved parmesan
2 to 3 tablespoons olive oil
Stir together fennel, lemon juice, and sea salt in a medium bowl. Let sit 30 minutes.
When ready to serve, stir in mint and parsley leaves, parmesan, and olive oil.
Photo credit: Paul Delmont
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