Very good with potato latkes.
Ingredients.
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.
Method.
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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