Prep 15 mins
Cook 2 hrs
I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.
- Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
- Mix lemon juice with salt and pepper, and gradually add olive oil.
- Marinate fennel in this mixture for two hours.
Delicious! I heartily recommend using freshly squeezed lemon juice for this dish; it is sooo tasty. I also used the soft little frands (is that the word?) that grow at the top of the plant. They look like dill (they don't taste like it) and are wonderful. This salad also sits well overnight, so is a good make-ahead.
This was light and refreshing. I found it a tiny bit too oily for my taste -- I will reduce the olive oil next time and probably double the lemon for my own tastes. This is my new favorite fennel recipe -- it's a keeper. Thank you!
My husband and I really enjoyed this simple yet delicious combination. I refrigerated this during the two hour marination time and the result was a cool, crunchy salad. I served this with a very spicy curry and the two went perfectly together. Thanks for posting !