Tuesday, June 1, 2010
Simple, healthy, & fast...this salad serves as the perfect picnic accompaniment or side for a summer fish or pasta. Tonight I am made it to complement homemade pasta with pesto sauce (recipe to follow).
1 Bulb Fennel
1/2 T grated parmesan cheese
1/2 lemon, freshly squeezed
1 T extra virgin olive oil
1. In a food processor, with the grater/shredder attachment, shred the fennel. If you don't have a food processor the fennel should be cut as finely as possible.
2. In a large bowl, mix the fennel, cheese, lemon, olive oil, and a large dash of salt and pepper. Add more or less of these ingredients to taste.