Shaved Fennel Salad

by Laura FrerichsTastemaker in Residence - recipe Katharine Plowman


Yield: about 2 servings

1 fennel bulb, shaved paper thin (a mandolin or sharp knife does the trick)
2 Tbsp extra virgin olive oil
1 Tbsp fresh orange or lemon juice
1/2 Tbsp balsamic vinegar
1 Tbsp chopped flat-leafed parsley or basil
2 Tbsp shaved Parmesan cheese (optional)
1/4 cup chopped kalamata olives (optional)

  1. Gently toss all of the ingredients together. Serve.