Shaved Fennel Salad With Lemon And Olive Oil
In this simple side salad, thinly sliced fennel is highlighted with a vinaigrette of olive oil and lemon juice. Take advantage of the fresh bulbs at the beginning of fall for the tenderest results.
2 medium fennel bulbs, thinly sliced
3 tablespoons best-quality olive oil
3 tablespoons freshly squeezed lemon juice
prep: 10 minutes
total: 10 minutes
2. In a small bowl, whisk together the olive oil and lemon juice, and season it lightly with salt and pepper. Put the sliced fennel in a medium bowl. Toss it with a little of the dressing at a time, tasting as you go, until it tastes good but isn't weighed down by the dressing. Add more salt and pepper to taste.