Shaved Fennel, Parmesan & Olive Salad | DonalSkehan.com, A light & simple Italian salad.
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Shaved Fennel, Parmesan & Olive Salad

April 26

Simplicity is a term used time and time again when it comes to Italian food and this dish is a testament to that. Use a mandolin to get those wafer thin slices of fennel. Another delicious variation on this salad is shaved fennel with a scattering of crushed toasted fennel seeds, chopped red chilli and orange segments.



  • serves Serves 4
  • time 10 mins


  1. 1. Whisk together the olive oil, lemon juice and anchovy paste.
  2. 2. Arrange the shaved fennel, Parmesan and olives on a large serving plate. Drizzle with the dressing and serve.

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2 fennel bulbs, thinly shaved

75g dry aged Parmesan cheese, thinly shaved

300g green olives in oil, crushed and stone removed

3 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp anchovy paste (or 4 tinned anchovies mashed with the back of a knife)

Sea salt and ground black pepper


You'll Need

Small jug

Mandolin or sharp knife