Ingredients
- 2 fennel bulbs, tops and root ends trimmed
To make the dressing, stir together
- 2 tablespoons fresh lemon juice
- Grated zest if 1/4 lemon
- 1 teaspoon white wine vinegar
- Salt
- Fresh ground peper
Instructions
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Save a few feathery leaves for garnish. Pull off and discard any discoloured or dehydrated out layers.
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Stir all ingredients together
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Whisk in: 3 tablespoons extra-virgin olive oil
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Taste and adjust with salt and lemon juice as needed. When ready to serve, thinly slice the fennel crosswise. A small mandoline makes this job easy and gives pretty results. Toss the fennel with the dressing. Taste and adjust the seasoning if needed
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If you like, garnish with: 1 teaspoon chopped fennel tops.1 tablespoon and Parmesan cheese curls