Fennel And Green Apple Salad - cooking recipe

Ingredients

2 fennel bulbs
2 granny smith apples, unpeeled, cored, halved and thinly sliced
1 1/2 ounces pecorino romano cheese, shaved thinly
1 tablespoon grated lemon zest
1/4 cup extra virgin olive oil, plus more for serving
2 tablespoons chopped flat leaf parsley
salt and pepper

Preparation

Chop off the fronds where they meet the body of one fennel bulb.
Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
Repeat with the other bulb.
You should have 2 cups of sliced fennel. Set them aside.
chop one tablespoon of the fronds and set them aside also.
Put the fennel and the apple into a mixing bowl.
Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
Toss gently, taste and season with salt and pepper.
Arrange the salad on a large, chilled serving platter.
Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.