1 |
ea |
fennel bulb, medium |
trim, halve and slice thinly vertically, through base; arrange on four salad plates |
1 |
ea |
parmesan cheese |
cut very thin slices and distribute them over the fennel |
12 |
ea |
oil cured black olives |
pit, chop coarsely, and sprinkle them over the fennel |
|
- |
lemon juice |
dribble over each plate |
|
- |
olive oil, extra virgin |
dribble over each plate |
|
- |
salt to taste |
|
|
- |
black pepper to taste |
|
1/4 |
c |
basil leaves (8 med) |
slice thinly |
|