Simply refreshing, surprisingly delightful and light and lemon-y.
Serve this salad alongside a few avocado slices if you have a perfectly ripe avocado on hand.
2 fennel bulbs
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
1/8 teaspoon Real Salt
2 tablespoons finely chopped lemon basil
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped fennel fronds
Trim the fennel bulbs and slice them very thinly on a culinary mandolin.
Mix the olive oil, lemon juice honey and salt until the honey is dissolved. Pour over the fennel and mix in. Stir in the chopped herbs. Cover and let sit for about 15 minutes.
Makes 2 to 4 servings.
Beautiful Letty and one of my favorite vegetables!
Made this salad tonight and loved the fresh blend of flavors! Will make again! Thanks Letty!! Patti and Steve
Patti,
Thanks for the note–I love that you make many of these recipes and I love your comments!
Letty