A recent salad, mild and prepared very quickly: finely sliced ​​fennel with spring onions, pine nuts and parmesan. Wonderful alone or as an appetizer.

Components

Appetizer For four individuals

400 g of fennel
1 spring onion
salt
50 g of pine nuts
½ lemon
5 tablespoons of olive oil
pepper from the pepper mill
¼ bunch of parsley
100 g of Parmesan cheese

Easy methods to proceed

Preparation:
ca. 15 minutes

Chop the fennel and halve them lengthwise. Lower them into skinny slices, even the stems, with a knife or mandolin. Unfold out on a serving plate. Lower the spring onion into skinny slices and sprinkle them on the fennel. Salt the greens. Toast the pine nuts in a fat-free non-stick pan.

Finely grate some lemon zest over the fennel. Squeeze the lemon juice and emulsify it with the oil. Season with salt and pepper. Take away the parsley leaves from the stems and sprinkle them with the pine nuts on the salad. Gown the salad. Lower the Parmesan into flakes with the potato peeler and sprinkle them on the salad. You may be interested to read about the Zucchini spaghetti recipe/ Rolls of ribs stuffed recipe/ Lentil salad recipe/ Chickpea salad recipe.