Fennel Carpaccio Recipe

Ingredients:

• 2 medium-sized fennel bulbs
• 1/2 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/4 cup shaved parmesan cheese
• Salt and pepper to taste

Instructions:

1. Trim off the feathery fronds and the bottom of the fennel bulbs. Remove any damaged outer leaves, wash them, and pat dry with a paper towel. Using a sharp knife or mandolin, thinly slice the fennel bulbs crosswise and arrange them on a platter.
2. Sprinkle salt and pepper over the fennel slices.
3. Squeeze the lemon juice over the fennel slices and drizzle the extra virgin olive oil on top. Make sure the fennel slices are well coated with the dressing.
4. Sprinkle the shaved parmesan cheese on top of the fennel slices and serve.

Verdict:

This refreshing and flavorful fennel carpaccio dish is a great appetizer or side dish. The combination of thinly sliced fennel bulbs, zesty lemon juice, and flavorful extra virgin olive oil is a winning combination that will leave your taste buds craving for more. The shaved parmesan cheese adds a pleasant saltiness to the dish, making it a perfect complement to any main dish.

Serving suggestions:

This fennel carpaccio dish can be served on its own or as a side dish to grilled fish or chicken. You can also add some chopped walnuts or pistachios for added crunch and flavor. Garnish with some fennel fronds or microgreens for a more colorful presentation. Enjoy!