My effort to reproduce our neighborhood Italian restaurant’s excellent appetizer.
Parmesan cheese in block or wedge
Salt and pepper
Remove the green fronds and stalks from the fennel bulb and slice the bulb crosswise into paper thin strips. Place the strips in a bowl and drizzle with olive oil and lemon juice to taste. Season with salt and pepper to taste.
To serve, mound the fennel on arugula leaves and garnish with very thin or shaved slices of parmesan cheese.