Insalata di finocchi
Fennel and parmesan salad or at least fennel helps digestion and cleans tastebuds between courses.
This fennel and parmesan salad, which can be served as antipasti or as a side dish to eg. poultry, serves the same purpose as the raw sliced fennel bulb placed on Italian dinner tables or the fennel salads in combination with grapefruit, apples or pomegranate. But in my opinion the cheese and dressing makes it is a little more interesting and refreshing as an accompaniment to salumi, cold cuts and other vegetables in oil or vinegar.
1 fennel bulb
1 dl shredded parmesan
1 tsp Dijon mustard
6 tbsp olive oil
2 tbsp lemon juice or white wine vinegar
1 tsp grated lemon rind
1 garlic clove
Clean the fennel, divide in two and slice each half finely. Make sure to keep the green top for decoration.
Beat mustard with olive oil and stir in lemon juice or vinegar with the crused garlic and grated lemon rind.
Toss the fennel in the dreesing, and sprinkle with shreds of parmesan and chopped fennel tops.
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