Fennel with Lemon Salad
I great way to use this unsual vegetable. So tangy and delicious and easy to make!
- 1 Fennel bulb
- 1 small Garlic clove, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 Tablespoons olive oil, divided
- 1 large Lemon, juiced
When you get home with the ginormous fennel bulb, cut the fronds off (the green stalks growing out of the bulb). But save some of the leafy fronds for garnish. Remove all the brown layers and cut just the very tip of the root off. I like the core, but some people prefer to cut it out.
Use a mandolin or a sharp knife and cut the bulb into very thin slices.
Throw into a small bowl. Add garlic, salt, pepper, lemon juice and oil. Mix thoroughly and let sit in fridge for at least 30 minutes or up to two days.
Garnish with fronds
1- Use a small garlic clove, since it is raw you do not want to overpower the dish. 2- You might need to add more lemon juice or oil depending on how big the fennel bulb is.
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