Author Notes
I love fennel. I would shout it from the mountaintop if I could. It's magical. My husband would disagree.
This is one of my favorite simple salads. Inspired by one of my favorite Italian restaurants near Columbia University (if I could actually remember the name I'd check to see if it was still there) in NYC, I could eat bowls and bowls of it (and I did while pregnant and nauseous for nine months).
It's a breeze to prepare. So easy that there's no real recipe - just a beautiful melange of ingredients thrown together willy-nilly. The balsamic vinegar transforms the fennel's strong licorice flavor into something milder (again, my husband will disagree, but what does he know?) —clcatto
Ingredients
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1
Fennel bulb
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Splash of balsamic vinegar
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Pinch of sea salt
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Shaved parmesan
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Dash of good quality olive oil
Directions
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Prepare the fennel by separating the bulb from the stem. Wash in cool water. Slice off the end.
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Thinly slice the fennel bulb (or chop it - whatever tickles your fancy)
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Toss with balsamic vinegar and olive oil to taste (I prefer more vinegar than oil)
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Sprinkle with sea salt and shaved parmesan
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Feel free to consume the entire bowl by yourself!
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