Pickled fennel

Pickled fennel:
Fennel salad :
  • 2 big lemon juice only 
  • ½ teaspoon fine pink salt, plus more to taste
  • Freshly ground black pepper ( optional ) 
  • ¼ cup extra-virgin olive oil
  • 2 large fennel bulbs, thinly sliced on a mandoline ( or by hand )
  1. 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.
  2. 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,
  • 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,