Fennel Salad

Very good with potato latkes.


1 fennel bulb, very thinly sliced.

Good bunch parsley, finely chopped.

Freshly ground black pepper.

Juice and zest of a lemon.

3 tblsp olive oil.

Salt to taste.

A few fennel fronds.


Mix the fennel, lemon zest, pepper and parsley together in a small bowl. Beat the lemon juice and salt into the olive oil until beginning to emulsify then stir into the fennel mix, combining well. Tip the mixture into a serving bowl and garnish with a few fennel fronds.

Serves: 4.

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