Simplicity is a term used time and time again when it comes to Italian food and this dish is a testament to that. Use a mandolin to get those wafer thin slices of fennel. Another delicious variation on this salad is shaved fennel with a scattering of crushed toasted fennel seeds, chopped red chilli and orange segments.
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2 fennel bulbs, thinly shaved
75g dry aged Parmesan cheese, thinly shaved
300g green olives in oil, crushed and stone removed
3 tbsp extra virgin olive oil
Juice of ½ lemon
1 tsp anchovy paste (or 4 tinned anchovies mashed with the back of a knife)
Sea salt and ground black pepper
Small jug
Mandolin or sharp knife