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Ingredients
  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • ⅛ teaspoon of chopped fresh thyme leaves
  • 1 Tbsp chopped flat-leafed parsley
  • 2 Tbsp shaved Parmesan cheese
Steps
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