INGREDIENTS:
1 bulb Fennel (medium, sliced into wedges, fronds chopped)
1/4 cup Parmigiano Reggiano (shaved)
1 1/2 tsps Chili Flakes
1/2 tsp Sea Salt (flaky)
1/2 Lemon (zested and juiced)
DIRECTIONS:
Spread the fennel wedges out onto a plate. Top each with cheese, chili flakes, and sea salt.
Add the lemon zest then squeeze the lemon all over the fennel wedges. Top with fennel fronds. Enjoy!
Leftovers
Best enjoyed fresh. Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately three fennel wedges.
Make it Vegan
Use a plant-based cheese alternative.
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