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florentine style fennel salad |
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| Ingredients -
Serves 1 |
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Method |
4 green fennel heads
1 garlic clove
½ a lemon
1tsp fine salt
2 tsp freshly grated Parmesan
Freshly ground pepper
50ml Grappolini Paneolio Extra Virgin Olive Oil |
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Top and tail the fennel heads and remove the central core. Wash under cold
running water and slice very thinly.
Put the fennel slice in a pot of cold water. Add the garlic,
lemon, salt and extra virgin olive oil and boil for 20 minutes
or until the fennel is al dente.
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Remove
the fennel from the pt, drain and allow to cool.
Just before serving sprinkle the fennel slices with the Parmesan,
season and drizzle over some more extra virgin olive oil.
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| Make sure the fennel is cold before adding
the dressing. |
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