Fennel salad with preserved lemons

Yield: 1 servings

Measure Ingredient
2 larges Bulb fennel; trimmed
¼ \N Preserved lemon; diced
2 tablespoons Lemon juice; (2 to 3)
½ bunch Coriander leaves
\N \N Salt and ground pepper
3 tablespoons Extra virgin olive oil

Cut the fennel into paper thin slices, using a slicing machine (mandolin) and toss with the preserved lemon.

When the fennel is sliced, sprinkle with lemon juice to stop discolouring.

In a small bowl, whisk together the lemon juice, coriander, black pepper and olive oil. Add the vinaigrette to the fennel and toss well.

Garnish with coriander leaves.

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