Yield: 1 servings
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.