Prepare fennel (ready to cook, e.g. peel, remove woody parts and dirt) and slice very finely. Cut Parmesan into small, narrow pieces. Place in a large enough bowl with the fennel.
Stir together salt, lemon vinegar, pepper and olive oil to make a sauce. Mix with the fennel. Simmer for thirty minutes.
Cut salami and spinach or arugula into thin strips. Mix with the fennel salad immediately before serving.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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