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COOKING WITH GALA

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FENNEL PARMESAN SALAD

2 tablespoons fresh lemon juice 
1/4 teaspoon kosher salt + salt to taste 
Freshly ground pepper to taste 
4 tablespoons extra virgin olive oil 
2 heads of fennel, quartered, cored and very thinly sliced 
1- to 2-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. 

Shave the Parmesan in thin pieces over the salad., toss gently and adjust seasonings. Serves 4 or 5.