Shaved Fennel Salad with Lemon, Parsley and Chives

Ingredients

3 fennel bulbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 lemon

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

3 fennel bulbs

1 1/2 tablespoons chopped fresh chives

1 1/2 tablespoons chopped fresh parsley

1 lemon

1 1/2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

This salad must be served as soon as it is made.

This salad must be served as soon as it is made.

Using a mandolin or vegetable slicer, cut the fennel into paper-thin slices.

In a large bowl, toss the fennel, chives, and parsley. Finely grate the lemon zest over the fennel mixture.

Into a small bowl, squeeze the lemon juice. Slowly add the oil while whisking to blend. Season the vinaigrette to taste with salt and pepper.

Toss the fennel mixture with the vinaigrette to coat, and season the salad to taste with salt and pepper.

Mound the salad onto the center of 4 plates and serve immediately.

Using a mandolin or vegetable slicer, cut the fennel into paper-thin slices.

In a large bowl, toss the fennel, chives, and parsley. Finely grate the lemon zest over the fennel mixture.

Into a small bowl, squeeze the lemon juice. Slowly add the oil while whisking to blend. Season the vinaigrette to taste with salt and pepper.

Toss the fennel mixture with the vinaigrette to coat, and season the salad to taste with salt and pepper.

Mound the salad onto the center of 4 plates and serve immediately.