Shaved Fennel Salad

1. 1

   Trim off the tops and root ends from: 2 fennel bulbs.

2. 2

   Save a few feathery leaves for garnish.

3. 3

   Pull off and discard any discolored or dehydrated outer layers.

4. 4

   To make the dressing, stir together: 2 tablespoons fresh lemon juice, Grated zest of 1/4 lemon, 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.

5. 5

   Whisk in: 3 tablespoons extra-virgin olive oil.

6. 6

   Taste and adjust with salt and lemon juice as needed.

7. 7

   When ready to serve, thinly slice the fennel crosswise.

8. 8

   A small Japanese mandoline makes this job easy and gives pretty results.

9. 9

   Toss the fennel with the dressing.

10. 10

    Taste and adjust the seasoning if needed.

11. 11

    If you like, garnish with: 1 teaspoon chopped fennel tops.

12. 12

    Parmesan cheese curls, sliced with a vegetable peeler, make a wonderful garnish.

13. 13

    Use Meyer lemons when available and double the amount of zest.

14. 14

    Add 1 1/2 tablespoons chopped green olives to the dressing.

15. 15

    Mix 2 tablespoons parsley leaves in with the fennel.

16. 16

    Sweet peppers, celery, and radishes can be sliced and tossed with the fennel (singly or all together).

* Per serving · 4 servings · Values may vary.

No additional tips available.