Rec | FENNEL WITH OLIVES & PARM

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-thinly shaved fennel bulb—shock in ice water to make it extra crispy -quarter some pitted castelveltrano olives -lots of parm -dress with olive oil, lemon juice, black pepper add some of the fronds too to make it cute yummy and the unused olives & parm can last a while in the fridge so you don’t have to worry about what to make with extra ingredients right away

@bebesw0rld

Mar 9, 2024

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