Fennel Salad with Bacon and Cheese

Chop beautiful green of the fennel bulbs and set aside.

Prepare the bulbs (ready to cook, e.g. peel, remove woody parts and dirt), making sure they still hold together at the stem. Slice the fennel lengthwise into narrow slices.

In a large coated frying pan, heat oil and briefly but heartily roast the fennel slices in batches; they should color slightly. Season with salt and pepper and remove from the frying pan.

Cut the bacon slices in half and roast them in the drippings until crispy.

In the meantime, arrange the fennel slices decoratively on plates. Drizzle with the juice of one lemon and sprinkle with the fennel greens set aside. Spread the bacon evenly over the top. Using a peeler, shave the cheese into thin slices and place over the fennel salad form. Serve immediately.

Our tip: Use bacon with a subtle smoky note!

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