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Fennel with Preserved Lemon Salad
- 2-3 large fennel bulbs
- ¼ cup preserved lemon peel, diced
- 2 cloves garlic, minced
- 2-3 TB fresh lemon juice
- 3 TB extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup cilantro leaves
Trim the fennel by removing and discarding stalks, outer layer and core. Fronds may be reserved for another use or finely mince a small amount to garnish this salad. Slice the bulb into paper thin slices and toss with the preserved lemon in a salad bowl. In a small bowl, whisk together the garlic, lemon juice, olive oil, salt and pepper. Pour over the fennel and toss well. Garnish with chopped cilantro leaves and minced fennel fronds.
