Shaved Fennel And Parmesan Salad

1. 1

   In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.

2. 2

   Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices.

3. 3

   Place the fennel in the lemon vinaigrette and toss.

4. 4

   Tear the radicchio leaves into bite-size pieces and toss with the fennel.

5. 5

   Divide between 4 salad plates.

6. 6

   Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.