Insalata di Finocchio

Raw Fennel Salad

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 6 fennel bulbs, outer leaves removed
  • 3 tablespoons balsamic vinegar
  • 75 g (

Method

Trim the herb tops of the fennel bulbs, then slice as finely as possible lengthways so that each slice remains attached to the stalk. Put in a bowl and toss with the balsamic vinegar and the Parmesan.