Servings:
Serves 4 Servings
Ingredients
- 2 bulb fennel
- 2 bulb Granny Smith apples
- 1/2 cup pecorino Romano
- 1 tablespoon grated lemon zest
- 1/4 cup extra-virgin olive oil
- 2 tablespoon parsley
Preparation
Baking Directions:
Chop off the fronds where they meet the body of one fennel bulb.
Halve the fennel, then slice it on a mandolin or using a very sharp, thin-bladed chef’s knife.
Repeat with the other bulb.
You should have 2 cups of slices.
Set them aside.
Chop 1 tablespoon of fronds and set them aside separately.
Discard the remaining fronds.
Put the fennel and apple slices in a bowl.
Add the pecorino Romano, lemon zest, extra-virgin olive oil, and parsley.
Toss gently, taste, and season with salt and pepper.
Serving Directions:
Arrange the salad on a large, chilled serving plate.
Drizzle more extra-virgin olive oil generously over the top and scatter with chopped fronds just before serving.
