Guest guest Posted April 3, 2002 Report Share Posted April 3, 2002 * Exported from MasterCook * Fennel Salad with Dry Jack Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 4 Preparation Time :0:00 Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large or 3 medium fennel bulbs -- trimmed 3 tablespoons extra virgin olive oil Juice of 1/2 lemon Kosher salt Black pepper in a mill 1 2-ounce piece dry jack or Parmigiano-Reggiano Sprigs of fennel leaves, for garnish -- optional Cut the fennel crosswise in very thin slivers and place it in a medium bowl. Drizzle the olive oil over the fennel, and toss quickly. Add the lemon juice, toss again, and season with salt and pepper. Divide the salad among individual serving plates . Use a vegetable peeler to cut curls from the cheese, and scatter several curls over each portion. Serve immediately, garnished with fennel leaves, if you like - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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