Fennel Salad (simple!)
(from kylerhea’s recipe box)
“Fennel can be a tough nut to crack because of its overwhelmingly anise-y flavor. But here’s a simple recipe to take away some of fennel’s kick, but leave enough for fennel-lovers.”
Source: Honey Brook Organic Farm food blog
Ingredients
- 1 head fennel
- Pecorino romano cheese (or parmesan), preferably freshly grated
- Olive Oil and Balsamic Vinegar
Directions
-
Very very finely slice up the head (bulb?) of fennel, discarding the feathery part of the plant. Arrange on a plate, drizzle with olive oil and balsamic vinegar, and grate the cheese over the whole deal. Done!