Just when I thought I knew exactly how I liked my fennel, I learned another way to present my new favorite veggie.
We use this as a garnish with the veal carpacci dish at the restaurant. It is so simple. Thinly slice a fennel bulb, then dress with extra virgin olive oil, lemon juice, salt and pepper. It is the perfect summer salad. Light and refreshing. Yum!
P.S. In the photo the fennel salad is covered by parmesan shavings. But just imagine what's underneath! Deliciousness!
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