2 trimmed, thinly sliced fennel bulbs
2 tbsp finely chopped flat leaf parsley
4 tbsp D’Avolio Milanese Gremolata Olive Oil
2 tbsp freshly squeezed lemon juice
1 tsp sea salt fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 cups mixed baby greens for presentation – optional
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the D’Avolio Milanese Gremolata olive oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat.
Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
