|Fennel and Parmigiano Salad with Toasted Pecans|
2 medium fennel bulbs
Cut the stalks off fennel bulbs and set aside. Remove any bruised parts of bulbs. Slice the bulbs into quarters through the stem and cut out the tough cores. Cut each quarter lengthwise into thin—but not paper-thin—1/16-inch slices (roughly 3 cups).
Recipe from The Improvisational Cook by Sally Schneider