×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Shaved Fennel, Parmesan & Olive Salad | DonalSkehan.com, A light & simple Italian salad.
  • light-meals

Shaved Fennel, Parmesan & Olive Salad

April 26

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.

 

 

  • time 10 mins
  • serves Serves 4
Method
  1. Whisk together the olive oil, lemon juice and anchovy paste.
  2. Arrange the shaved fennel, Parmesan and olives on a large serving plate. Drizzle with the dressing and serve.

Rate this recipe

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Ingredients

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

 

You'll Need

Small jug

Mandolin or sharp knife

 

0
(0)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan