Shaved Fennel Salad With Lemon And Olive Oil
serves 2-4
In this simple side salad, thinly sliced fennel is highlighted with a vinaigrette of olive oil and lemon juice. Take advantage of the fresh bulbs at the beginning of fall for the tenderest results.
2 medium fennel bulbs, thinly sliced
3 tablespoons best-quality olive oil
3 tablespoons freshly squeezed lemon juice
prep: 10 minutes
total: 10 minutes
small bowl
whisk
medium bowl
juicer
1. Cut the fennel into quarters lengthwise through the core. Cut out and discard the cores. Slice each quarter lengthwise as thinly as you can.
2. In a small bowl, whisk together the olive oil and lemon juice, and season it lightly with salt and pepper. Put the sliced fennel in a medium bowl. Toss it with a little of the dressing at a time, tasting as you go, until it tastes good but isn't weighed down by the dressing. Add more salt and pepper to taste.
2. In a small bowl, whisk together the olive oil and lemon juice, and season it lightly with salt and pepper. Put the sliced fennel in a medium bowl. Toss it with a little of the dressing at a time, tasting as you go, until it tastes good but isn't weighed down by the dressing. Add more salt and pepper to taste.
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