Crisp Fennel and Parmesan Salad with Bright Lemon Dressing

Preparing Crisp Fennel and Parmesan Salad with Bright Lemon Dressing requires slicing the raw vegetable extremely thinly. This technique reduces the natural aniseed flavor and preserves a wonderful crispness. Using 1 medium fennel (or 2 baby fennels) yields enough volume to feed four people as a lovely side dish.

Preparing the fennel bulb

You start by preparing 1 medium fennel (or 2 baby fennels). Cut away the tough green stalks at the top of the bulb. You discard these stalks rather than eat them because they stay very hard. Pick off the feathery green fronds from the stalks before you throw the stalks away. Set the fronds aside in a small bowl. You will use these little leaves as a savory garnish right before you eat.

A kitchen mandolin is the right tool for the next step. It provides even and rapid slicing for both the fennel and the 0.5 red onion. Keep your fingers clear of the sharp blade as you work. Thin raw fennel slices are crucial for this recipe. Thick pieces taste strongly of aniseed. Very thin slices turn mild and stay crisp. Run the fennel bulb and the onion half over the blade. Put all the shaved slices into a large mixing bowl.

Mixing the dressing

The dressing uses simple pantry staples to coat the shaved vegetables. Pour 2 tbsp lemon juice directly into the bowl with the fennel and onion. Add 1.5 tablespoons of the 2.5 tbsp extra virgin olive oil (divided). Sprinkle in 0.25 tsp salt and 0.25 tsp pepper.

Toss the bowl well so the acidic liquid coats every piece of fennel and onion. The thin vegetable slices tangle together. You want to separate them with your hands or tongs so the oil and lemon reach every surface. Lift the vegetables from the bottom of the bowl a few times to catch any dressing that drips down.

Plating carpaccio style

A flat carpaccio plating style improves the final presentation. Spread the dressed vegetables out across a large, wide plate. Keep the layer as thin and even as possible. Do not pile the vegetables high in the center. Drizzle the last tablespoon of olive oil over the top of the flat salad.

Finish the wide plate with a scatter of 0.25 cup freshly grated parmesan cheese. Sprinkle the saved green fennel fronds over the cheese. The dark green leaves stand out against the pale fennel slices and the white cheese.

Timing and what to serve with it

You must serve the salad immediately after you dress it to preserve the crisp texture. The dressing draws excessive water out of the fennel the moment the salt hits the raw vegetable. If you leave the dressed salad sitting on the counter, the fennel weeps water and goes limp. Wait to mix the dressing with the shaved vegetables until your main course is fully ready to eat.

You cannot store this dish for later because of that liquid drain. Leftovers will turn soggy in the refrigerator. Make only what you plan to eat right away. A single bulb scales perfectly for a family dinner side dish.

The crisp acidity of the dressing does a wonderful job cutting through the fat of rich meat roasts. You will find that this dish pairs effectively with main courses like a whole roasted chicken or a classic pork roast. Setting this fresh, crunchy salad on the table right next to those heavier meats brings a lovely balance to your dinner.