2-1/2
medium-size fennel bulbs, trimmed
1/2 cup extra-virgin olive oil
Juice of 2 lemons
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 fresh mint leaves
1 (4-ounce) chunk Parmigiano-Reggiano cheese
Using
a mandolin, cut the fennel bulbs into paper-thin slices.
Transfer the fennel to a medium-sized mixing bowl.
Drizzle
the fennel with the olive oil and lemon juice. Sprinkle
with the salt and pepper. Mix gently, but thoroughly.
Stack
the mint leaves on top of each other, roll them up lengthwise
and slice them very thinly with a sharp knife. Set aside.
Using
a vegetable peeler or mandolin, shave off thin slices of
cheese.
Divide
the fennel mixture among 4 salad plates. Sprinkle with the
mint, then top with shavings of cheese. Spoon any extra
dressing over the salad.
Yields
4 servings
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