-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
