I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t change color. A good quality Parmigiano-Reggiano cheese is the default but I rather like it with a golden Pecorino.

Ingredients:
1 bulb fennel, sliced thinly
Pecorino cheese, or any other hard cheese, shaved
juice of half of lemon
salt, pepper, olive oil

1. In a small bowl, toss fennel with lemon juice. Toss in the rest of the ingredients and transfer to a serving platter.

Related post/s:
Where to buy good cheese