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Pickled fennel
Pickled fennel:
Fennel salad :
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2 big lemon juice only
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½ teaspoon fine pink salt, plus more to taste
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Freshly ground black pepper ( optional )
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¼ cup extra-virgin olive oil
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2 large fennel bulbs, thinly sliced on a mandoline ( or by hand )
Instructions:
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In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
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In a large bowl, toss the dressing with fennel and mix well, the longer it marinated the better it taster , and fennel will get softer as well,
Tip
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You can keep it in a glass jar for 3-5 days in the fridge and add it to any meal , or enjoy it as a snack,