Wednesday, July 29, 2009

Fennel Salad

I'm a huge fan of fennel. It's really good cooked-- it caramelizes very easily-- but it's also delicious raw, sliced very thinly, and tossed with a lemon-olive oil dressing. Here, it's paired with cheese, which adds a nice salty richness.

You'll need (serves 4):
2 bulbs fennel, fronds reserved
1 lemon
3T olive oil
salt & pepper
1/4 bunch parsley
hard cheese, like Gran Padano, Pecorino, Romano, Parmesan

Adjust other ingredients accordingly depending on how big your fennel bulbs are. Slice bulbs as thin as possible using mandoline or food processor. Toss with lemon and olive oil; salt and pepper to taste. Chop fennel fronds and parsley and combine with salad. Serve with shaved cheese on top.

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