Ingredients
- Servings: 2
- 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon of chopped fresh thyme leave
- 1 tablespoon chopped flat leaf parsley
- 2 tablespoons shaved parmesan cheese
Recipe
- 1 mix all ingredients together.
- 2 serve chilled.
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