Fennel and Parmigiano Salad With Toasted Pecans | Experience Life
Fresh and flavorful, this shaved fennel salad with toasted pecans and Parmigiano is the perfect dish
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Cooking tools:
- Mandoline
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 large fennel bulbs (about 1 pound each)
- 2 tbs. extra-virgin olive oil
- 1/2 cup coarsely chopped toasted pecans
- 2 to 3 tsp. Banyuls or sherry vinegar
- Salt
- freshly ground black pepper
- Parmigiano
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