Ingredients:
- 1 fennel bulb, trimmed, cored, thinly sliced (mandolin works great!)
- 1 mini cucumber, thinly sliced
- 1/3 cup thin red onion
- 1 cup rinsed parsley leaves
- 1/4 cup sliced almonds, lightly toasted
- 2 cloves garlic, grated
- 1/2 lemon, juiced
- 1/4 cup extra virgin olive oil
- Salt
- Pepper
- Sliced parmesan for garnish
Instructions:
In a small bowl, whisk together the oil, grated garlic, lemon juice, a pinch of salt and a couple grinds of black pepper.
In a larger serving bowl, combine the fennel, parsley, cucumber, red onion, almonds, parmesan and fennel fronds from the stems. Add the dressing over the top and toss to coat.
Serve immediately!
Serves four.
Visit Bev's blog or Instagram to try more of her delicious recipes: bevcooks.com or @bevcooks