Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© Martin Morrell

How to Make It

Step

In a large bowl, whisk the red wine vinegar and the olive oil; season generously with salt and pepper. Add the sliced fennel, scallions, parsley leaves and shaved pecorino and toss the salad gently. Transfer the salad to plates, garnish with the fennel fronds and serve right away.

Suggested Pairing

Try the dish with a bottle of Vernaccia di San Gimignano, the classic, floral Tuscan white.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5