Prep 10 mins
Cook 0 mins
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Lemon Salad is a traditional Angolan side dish made with thinly sliced fennel and lemon juice.
- 1⁄4 cup lemon juice
- 4 teaspoons olive oil
- 1⁄2 teaspoon salt
- 2 fennel bulbs
- 2 ounces grated parmesan cheese
- Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
- Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.
Love the concept of your country-by-country blog. Also love this delicious salad. I made half a batch, exactly as written. Thought the lemon might overpower, but the balance of flavours was perfect. In 2009, I spent a couple of weeks in Angola (which was once a colony of Portugal) and never saw a fennel bulb. It's a cool-climate vegetable, so I think this recipe must be strongly Portuguese, where the bulb is popular and easy to grow. But my huge thanks to you for posting this delightful recipe. It's becoming winterish in Australia and fennel is cheap. I'm thrilled and will make this often!