Donal Skehan: Shaved fennel, Parmesan & olive salad

Serves: 4
Course: Salads
Cooking Time: 0 hr 10 mins

Ingredients

  • Serves 2-4
  • 2 fennel bulbs, thinly shaved
  • 75g dry aged Parmesan cheese, thinly shaved
  • 300g green olives in oil, crushed and stones removed
  • 3 tbsp extra virgin olive oil
  • Juice of lemon
  • 1 tsp anchovy paste (or 4 tinned anchovies mashed with the back of a knife)
  • Sea salt and ground black pepper

Simplicity is a term used time and time again when it comes to Italian food, and this dish is a testament to that. Use a mandolin to get these wafer-thin slices of fennel. Another delicious variation on this salad is shaved fennel with a scattering of crushed toasted fennel seeds, chopped red chilli and orange segments. Whisk together the olive oil, lemon juice and anchovy paste.

Arrange the shaved fennel, Parmesan and olives on a large serving plate.

Drizzle with the dressing and serve.