Recipe: Shaved Fennel with Cracked Pepper, Parmesan, and Olive Oil | KCET
Recipe: Shaved Fennel with Cracked Pepper, Parmesan, and Olive Oil
Fennel peaks in the late fall and winter, but there's something very summer-y about a fresh fennel salad. The hints of anise remind me of cooling off with a glass of pastis on a hot, sunny day.
This salad courtesy of Love & Salt in Manhattan Beach is an easy, straightforward starter. It's just the thing to serve now that the weather is starting to warm up again.
Shaved Fennel with Cracked Pepper, Parmesan, and Olive Oil
2 large heads fennel, cleaned of fronds
2 ounces extra virgin olive oil
2 ounces fresh grated parmesan
1 lemon (juice and zest)
Fresh cracked black pepper
Using a mandolin, carefully shave the fennel as thinly as possible. Toss the fennel with the olive oil, parmesan, juice and zest of lemon and season with sea salt and a generous amount of fresh cracked black pepper. Serve on a cold plate.
KCET Cinema Series host Pete Hammond moderated a Q&A session with star Annette Bening.
In an effort to widen access for more middle and low-income students, USC will eliminate tuition for families earning $80,000 or less annually and will no longer consider home equity in financial aid calculations, it was reported today.
SoCal Connected recently joined the firefighters at Station 9 for a 24-hour shift, responding with them on call after call, allowing the pictures, firefighters and Skid Row residents to tell their own story.
The Public Media Group of Southern California honored with a total of nine Golden Mike awards, the most of any station in the region.
- 1 of 238
- next ›