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 )

Instructions:

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,

Tip

• 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,