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Crunchy fennel salad

Crunchy fennel salad

PT15M

1
Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core
  • 3 medium-sized fennel bulbs
2
Use a large chefs knife to cut the fennel into very thin slices
3
Pour the olive oil into a large bowl, add the lemon juice, then crush the salt between your fingers and add it to the bowl along with the sugar
  • 80ml of olive oil
  • 2 lemons, juiced
  • 2 tsp sea salt
  • 1 tsp caster sugar
4
Whisk everything together, then add the sliced fennel. Coat it well with the vinaigrette and place it in a serving dish
5
Use a potato peeler to shave the parmesan over the salad, and finish with the parsley
  • 100g of Parmesan
  • 2 tbsp of flat-leaf parsley, chopped

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Crunchy fennel salad

 
 

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