• Liz Talley - Urban Graze

Fennel and Parmesan Salad

A beautifully basic and delicious side dish with chicken.

1 small fennel bulb, cored and shaved with a mandolin or sliced thin as you can

1 Tbsp. olive oil

2 tsp. white balsamic vinegar

Pinch crushed red pepper flakes

Salt and pepper to taste

Salad greens

1/3—1/2 c. shaved or shredded Parmesan cheese

2-3 Tbsp. snipped fennel fronds

Whisk together the oil, vinegar, red pepper flakes, salt and pepper. Toss with the fennel slices and place on top of a plate of greens. Scatter with Parmesan and fennel fronds.

Really Yummy Variation:

Toss shaved fennel with Honey Lemon Dressing:

2 tsp. honey

1 tsp. Dijon mustard

Dash of salt

1 Tbsp. lemon juice

2 Tbsp. olive oil

Recipe created or adapted by Liz Talley, Urban Graze

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