Fennel, Sundried Tomato and Olive Salad




1 fennel bulb
6 sun-dried tomatoes
6 Kalamata olives
1/2 lime, juice of
1/2 cup olive oil
Salt and pepper; to taste
Parmigiano-Reggiano cheese, freshly grated


Cut fennel in half and remove the hard core. Shred fennel in food processor very finely. Transfer to a plate and squeeze lemmon juice. Cut dried tomatoes in 4 and place decoratively on top of fennel Place pitted olives on the plate, alternating with the tomatoes. Sprinkle salt and freshly ground pepper. Drizzle oil on top of salad. Grate fresh Parmigiano-Reggiano cheese over the salad and serve.

Similar Recipes

0 Recipe Reviews