- 2 large fennel bulbs (about 1 pound each)
- 2 tbs. extra-virgin olive oil
- 1/2 cup coarsely chopped toasted pecans
- 2 to 3 tsp. Banyuls or sherry vinegar
- Salt and freshly ground black pepper to taste
Cut the branches off the fennel bulbs and reserve; with a vegetable peeler, peel any bruised spots off the bulbs.
Slice each fennel bulb into quarters through the stem and cut out the tough core.
Using a mandoline or Benriner or chef’s knife, cut each quarter lengthwise into thin — but not paper thin — 1/16-inch slices (you should have about 8 cups).
Place in a medium bowl and add the toasted pecans.
Toss with extra-virgin olive oil to coat and Banyuls or sherry vinegar.
Add salt and freshly ground black pepper to taste.
If desired, chop a few tablespoons of the reserved fennel fronds and add to the salad, and scatter thin shavings of Parmigiano over the top. Serve at once.
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).