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Eric Ripert’s Shaved Fennel, Parmesan Salad

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Makes 4 servings 1x

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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