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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Shaved Fennel and Parmesan Salad

By Alice Waters
, adapted from:  Epicurious | May 1996

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant’s menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying.

Yield: Serves 6

Ingredients:

1 lemon (I used a meyer lemon)
3 medium fennel bulbs
Extra-virgin olive oil
salt and pepper
About 1/2 cup Italian parsley leaves, washed & chopped
Reggiano Parmesan cheese

Directions:

Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin.

In separate bowl, squeeze juice of 1 lemon and slowly add olive oil while constantly whisking to make emulsified salad dressing. Add salt and pepper.

Mix fennel & parsley with salad dressing.

When serving, shave large strips of parmesan on top of salad.

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