2small fennel bulbs(about 8 oz each with stalks, 5 oz each without stalks)
1/4cupdill leaves, chopped
1/4cupfreshly shredded Parmesan cheese
2-3tablespoonsmayonnaise, to taste
Optional: 8-10 slivers of shaved Parmesan for garnish, salt & pepper to taste
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 mayonnaise. Mix well and add salt and pepper if desired (I didn't use any). Top with freshly shaved Parmesan slices. Chill for 5 minutes to let the flavors blend and serve immediately.
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!
Fennel Salad with Dill https://www.babaganosh.org/fennel-salad-with-dill/