| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Bulb fennel, trimmed | |
| 1/4 | Preserved lemon, diced | |
| 2 | T | Lemon juice, 2 to 3 |
| 1/2 | Coriander leaves | |
| Salt and ground pepper | ||
| 3 | T | Extra virgin olive oil |
INSTRUCTIONS
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.
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