Chilled Fennel Salad with Shaved Parmesan and Lemon

  • Yield: 2 servings


2cups assorted field greens
1 bulb fennel, halved, cored and thinly sliced
2tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground black pepper, to taste
1/4cup shaved Parmigiano-Reggiano cheese


  1. Place a small bed of field greens on a plate to make a base for this salad, if you wish. I prefer to begin by piling the sliced fennel on a serving plate, stacking it as high as possible. Drizzle olive oil over fennel, squeeze lemon over all and sprinkle with salt and pepper. Top with cheese.

Nutritional Info *per serving

  • Calories 212
  • Fat 17g
  • Cholesterol 8mg
  • Sodium 261mg
  • Carbohydrate 11g
  • Fiber 5g
  • Protein 7g