Ingredients:
1 fennel bulb
1 lemon
1 tbsp olive oil
1 tsp minced mint leaves
1 tsp minced Italian parsley
ground black pepper
salt
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1. Slice fennel into thin strips, place in salad bowl. Save fennel fronds for later.
2. Zest lemon into salad bowl. Cut and juice lemon.
3. Emulsify 2 tbsp of lemon juice and 1 tbsp of olive oil and add to fennel. Toss salad
4. Mince 1 tsp of each: mint, parsley, fennel fronds. Add to salad bowl.
5. Add salt and pepper to taste.
Notes:
Serves 1
Extra fennel stalks and fronds can be used for stocks or fish recipes.