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February 16, 2015 / Chris Blum

Shaved Fennel and Parsley with parmesan Cheese

IMG_1416
Ingredients:
3 TBSP lemon juice
4 fennel bulbs, sliced thin
1/2 c parsley, chopped
Salt
2 oz shaved parmigiano

Fill an air tight container with cold water add lemon juice. Add fennel, cover and refrigerate until ready to use.

Drain fennel, toss with just enough olive oil to coat. Toss with parsley and salt. Top with shaved cheese.

Serves 4.
2 WW PP

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