Fennel salad with preserved lemons

1 servings

Ingredients

QuantityIngredient
2largesBulb fennel; trimmed
¼Preserved lemon; diced
2tablespoonsLemon juice; (2 to 3)
½bunchCoriander leaves
Salt and ground pepper
3tablespoonsExtra virgin olive oil

Directions

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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