Fennel and Pecorino Salad

117

Ingredients:

• Fennel Bulbs – 300 gms
• Coral Lettuce – 1 small head
• Pecorino Cheese – 100 gms
• Fruity Extra-Virgin Olive Oil – 1 1/2 tblsp
• Red Wine Vinegar – 2 tsp
• Ground Black Pepper
• Salt
• Thyme – few sprigs
• Oregano – few sprigs

Method:

1. Trim the fennel, reserving the ferny fronds for garnish.
2. Slice the fennel finely using a sharp knife.
3. Combine the fennel and lettuce in a shallow bowl and shave the cheese over the top.
4. Drizzle the olive oil and vinegar.
5. Season with salt and pepper.
6. Garnish with fennel fronds, thyme and oregano.