Raw Fennel with Lemon Dressing

[Guest guest]

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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[Guest guest]

Yolanda, that sounds so yummy, thank you! I've got fennel on the garden list but

have been dithering about whether or not to plant it. Think I will now! Thanks

again, Jeanne