Fennel Salad

06. March 2004 Vegetables + Salads 0

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.

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.

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Where to buy good cheese