Insalata di Finocchio

Name: Insalata di Finocchio (Raw Fennel Salad)
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tablespoons balsamic vinegar; 75 g (3 oz) Parmesan in the piece, broken into very small pieces; 6 fennel bulbs, outer leaves removed

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 (

Europe
Italy
Side dish
Vegetarian
Gluten-free
Mediterranean

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.