This is the easiest salad in the world and it’s so refreshing and delicious I could eat it every day. It is also really good with celery and/or raw sliced mushrooms.
Fennel Bulb Salad
- One or more bulbs of fresh fennel
- High-quality parmesan, aged gouda or other dry, nutty cheese
- Lemon juice
- Olive Oil ( or other flavorful salad oil)
- Salt and pepper
Cut the bulb in half, remove hard core and slice – I usually slice it very thin but today i made the pieces a little wider just for fun. Chop up some of the green fronds and throw them in, just for color.
Shave cheese very thin with a slicer, carrot peeler or crumble it with your fingers.
Drizzle on a good slug of oil, squeeze on the lemon and season with salt and pepper.
Mix with your hands and chill in the fridge for about 20 minutes so the flavors have a chance to meld together.
Super easy, huh? It’s SO GOOD though!