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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...