Blanched Fennel Salad

This is very simple, but I thought it was worth putting up anyway as it is tasty.


1 fennel bulb, sliced finely, if the fennel tops are in good condition, keep these too

juice of ½ lemon


olive oil

How I made it:

Boil the sliced fennel in boiling salted water for about 4 minutes

Drain and run cold water over to chill and stop cooking.

Lay on a plate, squeeze lemon and drizzle some good quality olive oil over, garnish with the saved fennel tops. Season with salt and a touch of pepper.


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