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Simple Fennel and Parmesan Salad Recipes

Fennel and Parmesan Salad


It is essential that the fennel be absolutely fresh, and the more tender it is, the better. I also suggest splurging on the fruitiest olive oil you can find. This salad recipes is so simple, not unlike pinzimonio (an Italian appetizer of raw vegetables seasoned with extra virgin olive oil), that the quality of the ingredients will determine the end result. While this is delicious all year long, I thin of it as a summer specialty, to accompany cold poached fish.


Makes 6 to 8 servings

  • 1 head leaf lettuce

  • 2 medium size fennel bulbs, trimmed, thinly sliced lengthwise

  • Best quality extra virgin olive oil

  • Salt and freshly ground black pepper to taste

  • Aged Parmesan cheese, shaved

  • Chopped fresh parsley


Arrange the lettuce leaves on chilled salad plates. Divide the fennel among the plates. Drizzle generously with the olive oil and season well with salt and pepper. Top each salad with lots of cheese. Garnish with the parsley.
 

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