- 1 large fennel, bulb shaved and fronds coarsley chopped
- 1 lemon rind, cut into julienne
- 200 gm parmesan, or other hard Italian cheese, thinly sliced
- For drizzling: extra-virgin olive oil
- 1Combine shaved fennel, fronds and lemon rind, scatter parmesan, season to taste with sea salt and freshly ground pepper, drizzle with olive oil and serve immediately.