Fennel and Parmigiano

Ingredients

• 1 8-ounce fennal bulb
• ½ ounce freshly cut Parmigiano Reggiano, about 2 heaping tablespoons
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• Freshly ground black pepper

2 servings

Preparation

1. Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.
2. Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.
3. Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.
4. Season with pepper.

15 minutes