BACK TO ALL RECIPES

Eric Ripert’s Shaved Fennel, Parmesan Salad

Photo: Nigel Parry

BY The Editors

PUBLISHED March 5, 2024

Fennel and parmesan make for a clean, beautiful, and uncomplicated salad. Fennel can oxidize quickly, so I recommend shaving it at the last minute for optimum texture as well as to keep its fresh, anise aroma. — Eric Ripert

 

The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Print

Eric Ripert’s Shaved Fennel, Parmesan Salad

Prevent your screen from going dark

Makes 4 servings 1x

Units Scale

Ingredients

  • 1 bulb fennel, trimmed (fronds reserved)
  • Fine sea salt and freshly ground white pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon fresh lemon juice
  • 1/2 cup freshly shaved parmesan cheese (about 2 ounces)

Instructions

  1. Using a mandoline, thinly shave fennel from root to top into a bowl. Season the fennel with salt and white pepper. Add the oil and lemon juice and gently toss to coat. Divide among four plates, garnish with shaved parmesan and a few fennel fronds, and serve immediately.

— Recipe from Vegetable Simple

Log in, or become a member today.

Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.

Join annually and save 40%
Log in to your account

GetBetterFasterHealthierSmarterTastier

in the Kitchen

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.

Start your free trial

We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:

  • New recipes every week
  • 1000s of recipes from How to Cook Everything and beyond
  • First access to in-person events with Mark and Kate
  • Exclusive discounts from our favorite brands
  • Q&As with Mark and the team

 

Subscribe to our free newsletter

Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.