Sliced Fennel With Parmesan Sea Salt And Olive Oil Recipe

Ingredients

1 bulb fennel, fronds reserved 

1 1/2 ounces Parmigiano-Reggiano cheese 

Flaky sea salt, such as Maldon 

Freshly ground pepper 

Extra-virgin olive oil, for drizzling 

Preparation

Using a vegetable peeler or sharp chef’s knife, peel or cut the cheese into thick, bite-size shavings.

On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.

Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.