Salad: Fresh Fennel Salad with Parsley and Parmesan [Clara Coleman ‘94]
2 Fennel Bulbs
Flat leaf Parsley
Fresh lemon juice
Using a mandolin or sharp knife, thinly slice fennel bulbs and add to a large bowl. Chop parsley and thinly slice Parmesan cheese in ribbons. In a small dish, whisk together 1 teaspoon Dijon mustard, 1 Tablespoon lemon juice and 1/4 cup olive oil, salt, and pepper. Toss together with fennel, parsley and Parmesan. Enjoy!