| 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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