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Author From "The Art of Simple Food" by Alice Waters

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

  1. Save a few feathery leaves for garnish. Pull off and discard any discoloured or dehydrated out layers.

  2. Stir all ingredients together

  3. Whisk in: 3 tablespoons extra-virgin olive oil

  4. 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

  5. If you like, garnish with: 1 teaspoon chopped fennel tops.1 tablespoon and Parmesan cheese curls