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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.