This light salad is the perfect summer salad to accompany Italian food. Serves 1.
 

INGREDIENTS:

1 bulb of fennel, sliced thin on the mandolin
½ lemon, juiced
2 Tbsp parmesan cheese, grated (sub plant-base cheese; I like Violife)
⅛ tsp crushed red chili pepper flakes
⅛ tsp dried thyme
Olive oil
JF Spicy Salt
Italian parsley, sliced thin

PROCESS:

Using a mandolin, carefully shave the fennel very finely. Add lemon juice, freshly grated parmesan cheese, crushed red chili pepper flakes, dried thyme, a generous drizzle of olive oil, and JF Spicy Salt. Toss well. Garnish with slivers of thinly sliced Italian parsley.