Fennel and Parmesan Salad
Raw fennel shaved thin, lemon, olive oil, parmesan. Refreshing, crunchy, dead simple.
Ingredients
Makes 3 portions
- 1.00 piece(s) fennel bulb , very thinly sliced, ideally on a mandoline
- 30.00 grams parmesan , shaved
- 0.50 piece(s) lemon , juiced
- 2.00 tablespoon olive oil
Per portion
Method
-
1
Shave the fennel as thinly as possible. A mandoline is ideal but a sharp knife works.
-
2
Dress with lemon juice and olive oil. Season.
-
3
Top with parmesan shavings.
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