| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Bulb fennel; trimmed |
| 1/4 |
|
Preserved lemon; diced |
| 2 |
tb |
Lemon juice; (2 to 3) |
| 1/2 |
bn |
Coriander leaves |
|
|
Salt and ground pepper |
| 3 |
tb |
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.
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