This summer is all about the fennel. I've forgotten about the bananas, and Quinoa instead it's fennel time just about every time I am planning a dinner. My obsession started on a normal night when my friend Momo came home from work with a couple of fennels, fresh Parmesan, and made the most amazing salad I had ever had. Since then I have bribed, cajoled and pleaded with her to make it for just about every time we have dinner together. The last time I asked her to make it she decided it was time to teach me to fish. I slightly freaked out about this because she has some extraordinary cooking gene in her that I was not born with. I mean who can take some fennel, Parmesan, and add dressing to turn it a mouth watering salad? Momo is one of those people who can make just about anything taste good. So, I didn't think mine could possible be as addictive as her fennel salad. Even so, I was not going to miss out on my much anticipated for fennel meal. I reluctantly took the lead on the fennel salad making and I have to say it wasn't as good as hers. This is because I didn't shave the rough pieces on the fennel and I didn't cut it thin enough. I tried the recipe again recently. This time properly equipped with a good knife and a vegetable peeler to shave the outside a bit.
I have to admit that this time it turned out mouth watering good. I just shaved the outside of 2 fennels a bit to smooth them out. Then, I cut the fennels really finely and added salt and pepper. Also, added 2-4 tablespoons of extra virgin olive oil, with fresh lemon juice from 1/2 a lemon, a dash of Sherry Balsamic Vinegar (my favorite ;) ) and a ton of fresh shaved Parmesan cheese. It was delicious! Thank you Momo!
