Fennel is widely cultivated for its aromatic seeds, flowers and bulb that closely resembles a sweet anise flavor, though not quite as strong. It is light and crunchy and can be integrated into soup, roasted, sauteed or even served raw. This recipe incorporates the crunch and sweetness of raw fennel with the fresh tang of lemon and serves as a great as a side dish to any meal.
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1Tbsp chopped flat-leafed parsley
2Tbsp shaved Parmesan cheese
In a large mixing bowl, gently toss all of the ingredients together and serve immediately or chill before serving to allow flavors to blend.