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Grilled fennel and grilled lemons on white plate.

Grilled Fennel Salad With Shaved Parmesan

Grilled fennel, grilled lemons, oil-cured black olives and shaved parmesan cheese combine to make an easy and delicious summer salad.
Course Salad
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 297kcal
Author James


  • 2 medium fennel bulbs sliced into ~½" pieces
  • 4 large lemons halved
  • 1 block Parmigiano Reggiano shaved
  • ¼ cup olive oil
  • ¼ cup extra virgin olive oil
  • ¼ cup oil-cured olives pitted
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup parsley


  • Cut off the stalks of the fennel. With a vegetable peeler, remove any brown spots, then cut off the bottom ¼" of the fennel. Cut the fennel into ½" thick slices.
  • Toss the fennel with a ¼ cup olive oil, 1 tsp kosher salt and ¼ tsp black pepper. Chop a ¼ cup of fresh parsley and cut the lemons in half.
  • Grill the fennel for 5 minutes per side over medium to medium-high heat until nicely charred. Grill the lemon halves (flesh side down) until nicely charred as well (about 3- 5 minutes).
  • Arrange the fennel and lemons in a large platter. Sprinkle the ¼ cup of oil-cured olives on top. Shave a healthy amount of the Parmigiano Reggiano onto the salad. Drizzle a ¼ or more of the extra virgin olive oil and sprinkle with the fresh parsley. Taste test and if desired add a touch of coarse sea salt to finish. Enjoy!


  • Oil-cured olives are quite salty.  Rinsing them in a strainer will remove some of their salt.
  • The entire fennel bulb is edible, but the recipe uses the bigger cut pieces of the bulb.
  • Good quality parmesan or Grana Padano can be substituted for the Parmigiano Reggiano.


Calories: 297kcal | Carbohydrates: 9g | Protein: 5.5g | Fat: 28.8g | Saturated Fat: 5.6g | Cholesterol: 8mg | Sodium: 728mg | Potassium: 485mg | Fiber: 3.7g | Calcium: 140mg | Iron: 0.9mg