FENNEL AND PARMIGIANO

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Fennel and Parmigiano image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

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

Steps:

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

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