marinated fennels

A light, flavorful side dish that highlights the fennel's crisp, slightly aniseed flavor of fennel.

Thinly sliced fennels are tossed in a zesty marinade of lemon juice, olive oil, and a touch of honey, creating a refreshing balance of sweet and tangy flavors. It’s a simple, vibrant side dish or appetizer, perfect for any season.

It’s a simple, vibrant side dish or appetizer, perfect for any season.

SERVES 4

Ingredients

• 2 fennels

• 1 lemon

• salt and pepper to taste

• 1/2 cup of pitted black olives

• 2 tbsp of olive oil

• 1 tsp of honey

Method

1. Rinse the fennel and peel off the outer layer, which is typically too tough to eat.

2. Using small scissors, trim the green, feathery fronds from the tops of the fennel bulbs. Put them in a small bowl. Zest the lemon into the same bowl and set it aside.

3. Slice the fennel thinly using a peeler, mandoline, or knife. Place the slices in a large bowl and add the olives.

4. Squeeze the lemon juice into the bowl with the fennel fronds and lemon zest. Pour in olive oil and season with salt and pepper. Whisk with a fork to create an emulsion.

5. Pour the dressing over the fennel in the bowl and mix thoroughly.

6. Refrigerate for at least one hour, up to 12 hours. The longer it rests, the more the flavors will meld. Enjoy!