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Fennel Salad with Preserved Lemons


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Moroccan

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

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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