I hate moving - and since house hunting is still going on I' going through and getting rid of stuff. Yesterday 3 years of Bon Appetite were tossed - after I pulled out recipes that I thought I'd fix.
Since the store down the road still has Fennel @ 50 cents a bulb I made this - and all either of us could say was WOW!
Fresh Fennel Salad with Lemon & Parmesan
8 servings
3 large fresh fennel bulbs, trimmed, quartered, cored, and thinly sliced. (about 9 cups)
4 1/2 Tbs extra virgin olive oil
4 1/2 Tbs fresh lemon juice
3/4 c coarsely grated parmesan cheese
Fresh fennel fronds
Place the fennel slices in a large bowl. Drizzle with olive oil and lemon juice; toss to coat. Season generously with salt and pepper. Mix in grated cheese. Let stand at room temp up to 1 hour, or refrigerate up to 3 hours, tossing occasionally. Plate and garnish with fennel fronds & serve.
Yum!
Since the store down the road still has Fennel @ 50 cents a bulb I made this - and all either of us could say was WOW!
Fresh Fennel Salad with Lemon & Parmesan
8 servings
3 large fresh fennel bulbs, trimmed, quartered, cored, and thinly sliced. (about 9 cups)
4 1/2 Tbs extra virgin olive oil
4 1/2 Tbs fresh lemon juice
3/4 c coarsely grated parmesan cheese
Fresh fennel fronds
Place the fennel slices in a large bowl. Drizzle with olive oil and lemon juice; toss to coat. Season generously with salt and pepper. Mix in grated cheese. Let stand at room temp up to 1 hour, or refrigerate up to 3 hours, tossing occasionally. Plate and garnish with fennel fronds & serve.
Yum!

You only live once . . . but if you do it right once should be enough!
