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Ingredients
- Serves 2-4
- 2 fennel bulbs, thinly shaved
- 75g dry aged Parmesan cheese, thinly shaved
- 300g green olives in oil, crushed and stones removed
- 3 tbsp extra virgin olive oil
- Juice of lemon
- 1 tsp anchovy paste (or 4 tinned anchovies mashed with the back of a knife)
- Sea salt and ground black pepper
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 these 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. Whisk together the olive oil, lemon juice and anchovy paste.
Arrange the shaved fennel, Parmesan and olives on a large serving plate.
Drizzle with the dressing and serve.
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