The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.

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  • On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.

  • Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

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