Serves: 4
Total Calories: 90

2 medium fennel bulbs, trimmed
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons olive oil
1 to 2 tablespoon fresh lemon juice
A small wedge Parmigiano-Reggiano

1 Cut the fennel in half lengthwise and remove the core. With a mandoline slicer or a food processor fitted with narrowest blade, cut the halves crosswise into very thin slices.

2 In a bowl, toss the fennel with the parsley, oil, lemon juice, and salt and pepper to taste. Taste and adjust seasoning. Pile the salad onto 4 plates.

3 With a swivel-blade vegetable peeler, shave the Parmigiano into thin flakes and scatter them over the salad. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 90
Calories from Fat: 90

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