Penne with Mecox Bay Dairy Bacon, Balsam Farms Corn, Amber Waves Cherry Tomatoes and Caramelized Onions

(see full image)

Shaved Fennel and Parmesan Salad

INGREDIENTS
3 tablespoons of olive oil
juice of one lemon 
4 bulbs fresh fennel
3 scallions thinly sliced 
wedge of parmesan cheese
fresh ground black pepper & salt (to taste) 

PREPARATION

In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil. Using a sharp knife or a mandoline, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fan-like slices. Place the fennel and scallions in the lemon vinaigrette and toss. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin strips, sprinkle on each plate and serve.

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Loving my new cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. So many great recipes to take advantage of local seasonal vegetables. Be sure and pick up a copy before the summer!

If you don't already have the book, here is a link to the recipe: