(Finocchio e Pecorino)
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
- 2 medium bulbs fennel, trimmed and reserve
- 6 sprigs feathery fronds
- 5 Tbsp. extra-virgin olive oil
- 5 Tbsp. crumbled thinly slice pecorino romano
- Sea salt