This simple fennel salad is so easy to follow and very adaptable. Serve with grilled or barbecued meats or pan fried fish. To make this salad vegetarian, replace the Parmesan cheese with an alternate vegetarian alternative.

Cut the fennel bulbs lengthways into quarters, discarding any ugly outer leaves and cutting away the core. Use a large chefs knife to cut the fennel into very thin slices

Pour the olive oil into a large bowl, add the lemon juice, then crush the salt between your fingers and add it to the bowl along with the sugar.

Whisk everything together, then add the sliced fennel. Coat it well with the vinaigrette and place it in a serving dish.

Use a potato peeler to shave the parmesan over the salad, and finish with the parsley.

Enjoy!