Name: Shaved fennel and parmesan salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Lemon vinaigrette; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; 2 teaspoon finely chopped fennel tops; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 1 teaspoon sugar; salt and freshly ground black pepper; 6 baby (900g) fennel, trimmed; 100 gram piece parmesan cheese; 1/4 cup loosely packed fennel tops

Ingredients

Lemon vinaigrette

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

2 teaspoon finely chopped fennel tops

1 clove garlic, crushed

1 teaspoon dijon mustard

1 teaspoon sugar

salt and freshly ground black pepper

6 baby (900g) fennel, trimmed

100 gram piece parmesan cheese

1/4 cup loosely packed fennel tops

Method

1.Using a mandolin, v-slicer or sharp knife, slice fennel thinly. Using a vegetable peeler, peel flakes from the cheese.

2.For the lemon vinaigrette, combine all the ingredients in a screw-top jar; shake well. Season to taste with the salt and pepper.

3.Just before serving, combine the fennel, cheese and fennel tops in a large bowl. Add lemon vinaigrette, toss gently.

The lemon vinaigrette can be made a day ahead. Assemble the salad close to serving. Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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