Marinated Fennel Salad

I made this recipe by combining Marinated Fennel, Tunisian Fennel Salad (Besh Besh), and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.

• Ready In: 2 hrs 10 mins
• Serves: 6-8

Ingredients

• 1  large fennel bulb
• 1⁄3 cup olive oil
• 4  tablespoons cider vinegar
•  salt, to taste

Directions

1. Cut fennel in half (use the bulb part only).
2. Rinse under cold water.
3. Remove core.
4. Slice thinly.
5. In an airtight container- mix oil, vinegar, and salt.
6. Add fennel.
7. Close container tightly and give a good shake.
8. Set aside for 2 hours, turning the pot upside down/right side up once in a while.
9. Serve individual portions, with some of the liquid & a piece of bread.
10. Garnish with a sprig of leaves (from the top of the fennel).