If you’re one of those who love anisey flavors, this is definitely for you.
If you’re not a big fun or you dislike anything with fennel, anise or licorice, I feel sorry for you but hopeful.
I know from experience that anyone can learn to love these flavor.
How? By keep on trying it when ever you can until you develop the palate for it.
quick fennel salad
Servings: 4 as a side salad
- 1 large fennel
- 1 lemon
- Olive oil
- White or black pepper
- 1-2 fresh oregano sprigs - or any herb you like such as parsley, basil or dill
- Slice the fennel lengthwise and put it in a salad spinner. Cove with cold water and add 1 tablespoon salt. Soak for 5 - 10 minutes. Drain and dry it. Put it in a medium salad bowl, zest the lemon, then cut it in half and squeeze half of it over the fennel.
- Drizzle olive oil, about 2 tablespoons. Taste the fennel and add salt if necessary. Sprinkle white or black pepper. Garnish with oregano leaves. Serve immediately or store in a container in the fridge up to 24 hours. It gets better the next day