FENNEL
Provided by Mark Bittman
Categories salads and dressings, side dish
Time 10m
Number Of Ingredients 4
Steps:
- Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half. Use a mandoline to thinly slice everything; put in a large bowl. Toss with dressing and add shaved Parmesan. Dressing variation: Skip the vinegar and mustard. Reduce oil to ½ cup; add 3 tablespoons lemon juice and 2 tablespoons chopped parsley.
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