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.