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Shaved Raw Fennel Salad with Lemon and Parmesan


2 -3 fennel bulbs, saving some fronds for garnish
Olive oil
Sea salt, pepper
½ lemon
2 oz. Shaved Parmigiano Reggiano Cheese


  1. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
  2. Toss fennel in a bowl with olive oil, lemon juice, salt, and pepper.
  3. Garnish with chopped fennel fronds and the cheese.
  4. Season to taste, and serve.