Fennel, Sundried Tomato and Olive Salad

1. 1

   Cut fennel in half and remove the hard core.

2. 2

   Shred fennel in food processor very finely.

3. 3

   Transfer to a plate and squeeze lemmon juice.

4. 4

   Cut dried tomatoes in 4 and place decoratively on top of fennel Place pitted olives on the plate, alternating with the tomatoes.

5. 5

   Sprinkle salt and freshly ground pepper.

6. 6

   Drizzle oil on top of salad.

7. 7

   Grate fresh Parmigiano-Reggiano cheese over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.