Starters & Light meals

Fennel, salami and parmesan salad

By
4
Easy
10 minutes
Wine/Spirit Pairing
Woolworths Merlot 2003 (La Motte)
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Ingredients

Method
  • 2 fennel bulbs
  • 4 tablespoons good olive oil
  • Shavings of Parmesan
  • 8-12 slices Italian salami
  • Sea salt and milled black pepper

Method

Ingredients

Thinly slice fennel and moisten with the lemon juice and olive oil. Add some shavings of Parmesan, salami, a little salt and a grinding of black pepper. Serve with grissini.
Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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