Raw Fennel with Lemon Dressing

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Raw Fennel with Lemon Dressing

 

1 medium fennel bulb

3 tbsps. lemon juice

1/4 cup olive oil

1/4 tsp. salt

1/4 tsp. sugar

freshly ground black pepper

2 tbsps. chopped parsley

 

Trim the bottom from the fennel bulb. Quarter it

lengthwise and cut out any hard core. Slice the

quarters crosswise 1/4 inch thick and transfer to a

mixing bowl. Toss the fennel with the lemon juice;

then add the olive oil, salt, sugar, a generous

sprinkling of pepper, and chopped parsley. Toss well

to combine; chill for about 30 minutes. Correct

seasonings and serve chilled.

 

 

 

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