Shaved Fennel, Parmesan, and Arugula Salad

Name: Shaved Fennel, Parmesan, and Arugula Salad
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 2 bulbs fennel; 3 Tbsp extra-virgin olive oil; 1 tsp Champagne vinegar; 2-oz (60-g) piece Parmesan cheese, preferably Parmigiano-Reggiano; 4 cups (4 oz/125 g) baby arugula leaves; ½ tsp sea salt; ½ tsp freshly ground pepper; 1½ tsp fresh lemon juice, or as needed

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Ravenna
Mediterranean
Vegetarian
Gluten-free

Method

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