Fennel Parmesan Salad

This is a salad my husband, Eric, and I love to have when we don’t have any lettuce in the fridge but we may have part of a fennel bulb or fennel stems leftover from another recipe. The fennel is crisp and sweet while the shards of Parmesan are grainy, salty and full of umami. Lemon juice and olive oil are the yin and yang of the vinaigrette, and freshly ground black pepper adds a sharp edge.

1 tablespoons fresh lemon juice
Pinch kosher salt + salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 to 3 fennel stalks, very thinly sliced, or 1 small head of fennel, cored and thinly sliced
1-ounce chunk of Parmigiano-Reggiano cheese

Whisk together the lemon juice, salt and pepper in a salad bowl until the grains of salt dissolve. Whisk in the olive oil in a steady stream. Add the fennel, a little more salt and plenty of pepper to taste, then toss to coat.

Using a sharp vegetable peeler, shave the Parmesan in thin shards over the salad.

Toss gently, then adjust seasonings.

Serves 2

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