Crunchy Fennel and Parmesan Salad
Serves 4
Ingredients
Baby cos leaves - washed and chilled, about 3 hands full
About a cup of finely sliced fennel, washed, drained and chilled
Reserved fronds of fennel - couple of Tbs
Shaved Parmesan - 40g
Microgreens or Tango sprouts(radish sprouts), or similar to decorate
Dressing of choice
Method
Arrange the leaves, scatter the prepared fennel over, then the Parmesan, pieces of fennel frond, lastly the microgreens.
I made a simple dressing of balsamic vinegar, olive oil, balsamic glaze and salt. You could use any tangy dressing.
Chilling the veggies makes them nice and crisp.
Serve with a protein choice for a complete meal.
