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Ingredients
Fennel Salad
2 large fennel bulbs
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
150 g (5½ oz) Nicoise olives, pitted
Method
- Trim the fennel bulbs, reserving the fronds, and discard the tough outer layers. Using a very sharp knife, slice the fennel lengthways as thinly as possible and put in a bowl of cold water with the lemon juice.
- Just before serving, drain the fennel well and pat dry with paper towels. Toss in a bowl with the olive oil and red wine vinegar. Finely chop the fronds, add them to the fennel with the olives and season to taste.
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