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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