Fennel Salad with Preserved Lemon

Name: Fennel Salad with Preserved Lemon
Yield: Serves 4 to 6
Ingredients: Pure kosher salt and freshly ground black pepper; 1 wedge Preserved Lemon, flesh and pith cut off, rind minced; ¼ cup chopped fresh cilantro; 2 medium bulbs fennel, trimmed, halved, and cored; Juice of 2 lemons; 2 cloves garlic, minced; 3 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Another recipe from my friend Regan Huff, whose mom makes this salad of mildly anise-flavored fennel tossed in a tangy fresh-lemon vinaigrette with a hint of salty-tart preserved lemon rind. Bright, metallic cilantro brings everything together, but I also like it with mint or parsley.

Ingredients

Juice of 2 lemons
2 cloves garlic, minced
3

Preserve
Winter
Gluten-free
Vegan

Method

In a large bowl, whisk together the lemon juice and garlic, then whisk as you slowly drizzle in the oil. Season with salt and pepper to taste.

Using a sharp knife or a mandoline, cut the fennel into paper-thin slices. Add them, along with the preserved lemon, to the bowl with the dressing and toss to coat. Divide among 4 to 6 serving plates, sprinkle with the cilantro, and serve.