Tuesday, June 1, 2010

Fennel Salad

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).

Serves 2-4.

1 Bulb Fennel
1/2 T grated parmesan cheese
1/2 lemon, freshly squeezed
1 T extra virgin olive oil
sea salt
fresh pepper

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.

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