Grandma's Fennel Salad

Ingredients

• 4 bulbs fennel (with greens)
• 200 g raw thinly sliced ham (e.g., Parma or Serrano ham)
• 100 g parmesan grated into thin strips
• 50 ml white balsamic vinegar
• 50 ml extra virgin olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the fennel bulbs and trim the stalks very thinly. Peel off the fennel greens, finely chop them, and set aside. Cut the stalks that grow from the bulb into very fine slices or shavings. Slice the bulb lengthwise into very thin pieces; gently loosen the grated fennel with your hands to separate the strands. Mix vinegar, oil, salt, and pepper together and pour over the fennel pieces, briefly stir everything, and let it marinate for at least one hour. In the meantime, cut the ham into very fine strips.

2. 2.

   To serve, fold the ham and chopped greens into the marinated fennel, season with salt and pepper, and sprinkle with parmesan before serving.