This crunchy Fennel Salad with Dill is absolutely addicting with delicious Parmesan cheese mixed into the dressing. It’s super easy to make and will become a family favorite in no time!
2small fennel bulbs(about 8 oz each with stalks, or 5 oz each without stalks)
¼cupdill leaveschopped
¼cupfreshly shredded Parmesan cheese
2-3tablespoonsmayonnaiseto taste
salt and pepperto taste
Optional: 8-10 slivers of shaved Parmesan for garnish
Instructions
Remove the stalks off the fennel. Cut the fennel bulb into quarters. Use a mandolin or a knife to slice the fennel into thin pieces, about the size of cabbage for coleslaw.
In a large bowl, combine the sliced fennel, dill, shredded Parmesan, and mayo. Stir together, and adjust the flavor with salt and pepper, to taste. Garnish with Parmesan slices. Let rest for 5 minutes to let the flavors blend, then serve.
Notes
This salad can be chilled for 5-30 minutes after mixing before serving, to allow you to finish preparing other dishes for dinner. If using a mandolin to slice the fennel, please always always wear cut-proof gloves. Mandolin injuries are no joke!