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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