Shaved Parmesan, Fennel and Avocado Salad by trestelle

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3 tbsp. (45) olive oil
2 tbsp. (30) lemon juice, freshly squeezed
1/2 tsp. (2) ground white pepper salt to taste
1 md. fennel bulb, cut in half horizontally and cut into paper thin slices
1 avocado
1/4 cup (50) flat leaf parsley
1/4 cup (50) Tre StelleĀ® Parmigiano Reggiano Cheese shavings


In a small bowl whisk together olive oil, lemon juice, white pepper and salt; set aside. Peel and slice avocado. Place the fennel slices, avocado and parsley in a medium salad bowl or two individual salad plates. Drizzle with dressing and top with Parmigiano Reggiano shavings.

Makes 2 servings

*Using a vegetable peeler shave slices of Parmigiano Reggiano; set aside or refrigerate until ready to use.


This recipe was provided by Tre Stelle

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