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Fennel Carpaccio


1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Fennel Carpaccio marinated in a lemon juice and olive oil, served with fresh grated Parmesan and basil is not only delicious, it’s healthy. Fennel has been known to strengthen and maintain bone health and structure as well as lower blood pressure, increase metabolism and regulate your digestive system. This easy to prepare 15 minute recipe is a great option for lunch or light dinner.

Prep time 15
Servings 1

½ fennel per person
A handful of roughly chopped basil
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1/3 cup parmesan shavings
¼ cup roasted pine nuts
Kosher salt, freshly ground pepper

1. Roast the pine nuts in a dry skillet. Try not to surf Facebook while roasting, they burn so fast!
2. Slice the fennel very thin with a mandolin. If you don’t have a mandolin, slice it very thinly with a super sharp knife.
3. Drizzle with olive oil and lemon juice and toss to coat. Let it sit for 10 minutes to marinate. Add a little more olive oil and lemon if fennel is humid enough. Adjust the acidity if desired.
4. Add chopped basil, pine nuts and Parmesan shavings and toss well.


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