Fennel Salad with Parmesan

1. 1

   Using a mandoline, thinly slice the fennel bulbs.

2. 2

   Coarsely chop enough of the fennel fronds to equal 1/4 cup.

3. 3

   In a large bowl, whisk the olives with the lemon juice, capers and 3/4 teaspoon each of salt and pepper.

4. 4

   Slowly drizzle in the olive oil, whisking constantly.

5. 5

   Add the fennel slices and chopped fronds and toss well.

6. 6

   Mound the salad on plates, top with the Parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.