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
