.JPG)
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.
