The other day, I found myself with some leftover fennel, so I decided to make a salad with some other things that I had on hand. All I can say is that this fennel and parmesan are quite the combination.
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In bowl, add the fennel and red onion and drizzle with the olive oil, lemon zest, and lemon juice. Toss well. Add the thyme leaves, parsley, and 2 tablespoons of Parmesan cheese.
Add the fennel salad to your serving bowl and top with remaining Parmesan cheese and any extra parsley.