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Neil Perry

Fennel and Parmesan Salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Food I Love
The Food I Love

By Neil Perry

Published 2005

  • About

Ingredients

  • 1 baby fennel bulb
  • extra virgin olive oil
  • juice of 1 lemon

Method

Trim both ends of the fennel, cut in half lengthways and slice very thinly. A mandolin does this job well. Dress the sliced fennel with a little extra virgin olive oil and the lemon juice and season to taste. Arrange the dressed fennel on the bruschetta and top with freshly shaved Pa

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