Fennel Slaw
- 2 large fennel bulbs, with a few chopped fronds
- 3 tablespoons extra-virgin olive oil
- Grated zest of 1 Meyer lemon
- 3 tablespoons freshly squeezed Meyer lemon juice
- 2 or 3 tablespoons finely chopped fresh flat-leaf parsley
- ½ cup finely grated Parmesan cheese
- Sea salt and freshly ground pepper
Instructions:
If the texture or flavor is too much for you, add a bit of lettuce to the bowl to break it up—the recipe yields enough dressing to coat it as well.
- Using a mandoline or a sharp chef’s knife, slice the fennel bulbs horizontally as thinly as you can. Remove any large core parts, then add the slices to a large mixing bowl with the fronds.
- Add the olive oil and lemon zest and juice to the bowl and toss with your hands. Let it sit for about ten minutes to soften the fennel. You could do this up to two days in advance.
- Before serving, add the parsley, Parmesan, a pinch or two of salt, and a generous grind of black pepper. Toss everything together and serve immediately.