Provencal Fennel Salad


  1. 1 fennel bulb, sliced very thin. (A mandoline works perfectly here.)
  2. 1 Ripe Pear cut into thin slices
  3. 1/8 teaspoon of chopped fresh thyme leaves
  4. 2 Tbsp flat-leafed parsley (No stalks, leaves only)
  5. 2 Tbsp extra virgin olive oil
  6. 1 Tbsp fresh lemon juice
  7. Salt and Pepper to taste
  8. 2 Tbsp shaved Parmesan cheese The best is Parmigiano Reggiano! (Optional)


  1. Put the sliced fennel in a bowl or on a platter
  2. Top with the thyme and parsley
  3. Mix the olive oil and lemon well
  4. Add salt and pepper to taste
  5. Pour over fennel and toss well
  6. If you want, shave Parmesan cheese with a vegetable peeler and serve on the side