Name: Shaved fennel and parmesan salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Lemon vinaigrette; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; 2 teaspoon finely chopped fennel tops; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 1 teaspoon sugar; salt and freshly ground black pepper; 6 baby (900g) fennel, trimmed; 100 gram piece parmesan cheese; 1/4 cup loosely packed fennel tops

Ingredients

Lemon vinaigrette

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

2 teaspoon finely chopped fennel tops

1 clove garlic, crushed

1 teaspoon dijon mustard

1 teaspoon sugar

salt and freshly ground black pepper

6 baby (900g) fennel, trimmed

100 gram piece parmesan cheese

1/4 cup loosely packed fennel tops

Method

1.Using a mandolin, v-slicer or sharp knife, slice fennel thinly. Using a vegetable peeler, peel flakes from the cheese.

2.For the lemon vinaigrette, combine all the ingredients in a screw-top jar; shake well. Season to taste with the salt and pepper.

3.Just before serving, combine the fennel, cheese and fennel tops in a large bowl. Add lemon vinaigrette, toss gently.

The lemon vinaigrette can be made a day ahead. Assemble the salad close to serving. Not suitable to freeze.
Note

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Ingredients

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