- 2 fennel large bulbs
- 3 T olive oil
- 1 T lemon juice
- Sea salt and freshly ground black pepper, to taste
- 50 g Parmesan, freshly shaved
- 30–40 g rocket
Trim the fennel and slice into thin shavings. Soak in cold water for 20 minutes.
Drain and dry, then mix with 2 T olive oil and the lemon juice. Add a little salt and black pepper. Turn onto a small platter, add shavings of Parmesan, top with rocket and drizzle over the remaining olive oil. Add a little salt and a twist of black pepper.