Ingredients
Units
- 1 fennel bulb
- Extra virgin olive oil (to taste)
- Sea salt and freshly ground black pepper (to taste)
- 2 ounces toasted sesame seeds
- 2 ounces shaved Parmigiano Reggiano
- Sicilian pistachios (chopped, to taste)
Instructions
- Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth.
- In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes.
- Pour in the fennel and stir.
- Add the grated Parmigiano flakes and pistachios and serve.