This salad is a welcome change from the same old, same old summer salad scene. It's a variation on coleslaw, but with more sophisticated flavors. An inexpensive mandoline really helps with the slicing work.
Fennel and Parmesan Salad
1 large fennel bulb
2 Tblsp olive oil
1 Tblsp fresh lemon juice
1/2 tsp fresh thyme leaves, chopped
2 Tblsp fresh parsley, minced
2 Tblsp Parmesan cheese, grated or shaved
Wash and dry the fennel bulb, cut off any wispy leaves and slice thinly with the mandoline on the thinnest setting over a medium-sized bowl.
Add the olive oil, lemon juice, thyme, parsley and a dash of salt to the bowl and mix well to combine. Let sit for 15-20 minutes to allow the flavors to mingle. Top with the Parmesan cheese and serve.