Shaved Fennel, Parmesan, and Arugula Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

I first had a version of this salad while traveling near Ravenna, Italy. Previously, I’d only enjoyed fennel cooked. The thinly shaved, faintly anise-flavored vegetable is transformed when served with a rich olive oil vinaigrette, peppery arugula, and a pile of fresh Parmesan shavings.


  • 2 bulbs fennel
  • 3 Tbsp extra-virgin olive oil
  • tsp</


Cut the stems and feathery leaves from each fennel bulb. Reserve a few of the leaves for garnish and discard the remainder and the stems. Trim off the base from each bulb. If the outer layer of either bulb is tough or discolored, discard it. Using a mandoline, or a very sharp chef’s knife, cut each bulb lengthwise into paper-thin slices. Then, using a knife, cut each slice lengthwise into sever