Fennel and Parmesan Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Fresh lemon flavor carries this recipe. Buy the whole fennel, and use the feathery fronds, which look like dill, to add that herby punch to the salad. Ingredients:
2 fennel bulbs with stalks (about 2 1/2 lb.) |
2 teaspoons grated lemon rind |
2 tablespoons fresh lemon juice (about 1 large) |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 large head bibb lettuce, torn (6 cups) |
3/4 cup freshly shredded parmesan cheese |
Directions:
1. Trim stalks from fennel, reserving feathery fronds. Quarter fennel bulbs vertically, discarding cores. Cut each quarter into 1/8 lengthwise slices. Chop fronds to measure 1/4 cup, discarding remaining fronds.
2. Whisk together lemon rind and next 4 ingredients in a large bowl. Add fennel, fennel fronds, lettuce, and cheese; toss well. Divide salad among 8 serving plates. Serve immediately.
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