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.
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