Fennel Salad with Parmesan

This is one of my favorite summer salads. The flavors are clean and fresh, and the Parmesan gives it just the right saltiness. For an elegant presentation, use a vegetable peeler to shave the Parmesan into paper-thin slices.

PREP TIME: 20 MINUTES
6 SERVINGS

• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• salt and pepper to taste
• ¹/₃ cup olive oil
• 2 fennel bulbs (about 1½ pounds), halved lengthwise, cored, and very thinly sliced
• 18 shavings Parmesan cheese or ¼ cup grated Parmesan cheese

1. In a large serving bowl, whisk together the vinegar, dill, parsley, salt, and pepper. Drizzle the oil in a steady stream and whisk until combined.

2. Add the fennel and toss gently. Garnish with Parmesan and serve immediately.

PER SERVING

carbs: 13 grams; Net Carbs: 8.5 grams;
fiber: 4.5 grams; protein: 4.5 grams; fat: 13 grams; calories: 237

PHASES 2–4