Fennel Salad with Spinach and Salami

Clean the fennel bulbs, put the greens aside, finely shave the bulbs with a kitchen slicer and blanch in boiling salted water for five to seven minutes, rinse and drain.

Mix a salad dressing with pepper, salt, juice of one lemon, a pinch of sugar and olive oil, mix with the fennel and steep for about thirty minutes.

Cut the salami into thin strips. Clean the spinach, rinse, spin dry and cut into narrow strips. Roughly chop the fennel greens. Mix all the ingredients into the leaf salad and arrange on a platter. Finally, finely shave the Parmesan cheese and sprinkle over the leaf salad before serving.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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