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Shaved Fennel Salad with Parmigiano-Reggiano and Balsamico

A fresh, flavorful raw shaved fennel salad topped with Parmigiano-Reggiano and aged balsamico.

  • Total Time: 20 mins
  • Yield: 4 1x


Units Scale
  • 1 large fennel bulb, cut in half lengthwise, hard inner core removed, thinly shaved, green fronds reserved
  • 2 oz. (or more) Parmigiano-Reggiano, shaved (use a vegetable peeler)
  • Drizzle each: the best olive oil and balsamic vinegar you can find
  • sprinkle of coarse sea salt (I used sel gris)


  1. Arrange shaved fennel in four bowls. Top with the Parmigiano-Reggiano shavings. Drizzle with a little olive oil and balsamico. Sprinkle with a little sea salt and reserved green fronds. Serve immediately.
  2. Makes enough for 4.


*Really good, aged balsamico will cost you a pretty penny. Mine isn’t the most expensive kind and I got it as a gift. When it runs out, I’ll reduce less expensive vinegar down to a syrup and use that in place of the balsamico.

  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Category: Salad
  • Cuisine: Italian