Monday, June 11, 2007

Shaved Fennel Salad

My effort to reproduce our neighborhood Italian restaurant’s excellent appetizer.

Fennel bulbs


Olive oil

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.

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