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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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