Garlic Oil With Fennel and Parmesan

• 1 cup olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1 1/2 teaspoons kosher salt
• 6 small fennel bulbs, trimmed and thinly sliced
• 6 ounces Parmesan cheese, shaved

1. Heat 2 tablespoons of the oil in a medium saucepan over low heat.
2. Add the garlic and cook, stirring constantly, for 1 minute.
3. Add the remaining oil.
4. Cook for 1 minute.
5. Stir in the salt.
6. Strain the oil into a fondue pot and keep hot.
7. Arrange the fennel on a platter.
8. Let guests dip the fennel into the oil and top with a wafer of shaved Parmesan.

olive oil, garlic, kosher salt, fennel bulbs, parmesan cheese

Taken from cooking.nytimes.com/recipes/1348 (may not work)