Recipe: Sliced Fennel Salad with Lemon Parmesan Dressing

SLICED FENNEL SALAD WITH LEMON PARMESAN DRESSING

4 fennel bulbs (about 2 pounds); do not discard fronds
FOR THE DRESSING:
2 garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup chopped fennel fronds
2 tablespoons finely sliced fresh chives
Salt and freshly ground black pepper
1/2 cup olive oil
2 tablespoons finely grated Parmesan cheese
FOR GARNISH:
A 1-ounce wedge of Parmesan cheese

Trim stalks and fronds from fennel; remove enough fronds to make 1/4 cup chopped. Cut bulbs lengthwise into quarters and trim away core at the base. Thinly slice fennel. Chop reserved fronds.

TO MAKE THE DRESSING:
In large bowl, whisk together garlic, lemon juice, fennel fronds and chives and season with salt and pepper. Whisking constantly, slowly add olive oil until incorporated. Add grated cheese. Taste for seasoning.

TO SERVE:*
Add fennel to dressing and stir to coat. Arrange on a platter or serving plates.

Using swivel vegetable peeler, shave large shards of Parmesan over top of salads. Serve immediately.

*Salad may be prepared up to 2 hours ahead, covered and refrigerated. Shave Parmesan at the last minute.

Servings: 4
Source: The Taste of the Season: Inspired Recipes for Fall and Winter by Diane Rossen Worthington