Fennel salad with preserved lemons
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | larges | Bulb fennel; trimmed |
¼ | Preserved lemon; diced | |
2 | tablespoons | Lemon juice; (2 to 3) |
½ | bunch | Coriander leaves |
Salt and ground pepper | ||
3 | tablespoons | Extra 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.