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.
While Mexican immigrants continue to be demonized and characterized as “criminals,” “drug dealers,” “rapists,” “illegal aliens” and “invaders” by American leaders and millions of citizens, they have essentially become “foreigners in their own land.
The informal economy is widespread, diverse, and deeply tied to the formal economy. It is also full of paradoxes and contradictions, which make it difficult to find simple solutions.
Not only did neoliberalism redefine the role of the state, it also intensified the speed and depth of globalization, which radically transformed the economy.
Capitalism is perceived to be a result of policy, social norms, and race and gender discrimination that have ensured a large pool of workers willing to work for low wages.
- 1 of 126
- next ›