Serves 3 to 4
Fennel has a natural affinity for citrus and mint. This recipe combines all three in a refreshing light salad that works well as an appetizer, first course, or on a buffet table.
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chicken stock
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
- 2 medium Florence fennel bulbs, 1 1/2 to 2 pounds total
- 4 sprigs parsley or mint for garnish
- 4 lemon slices for garnish
1. In a medium bowl, combine the lemon juice, olive oil, chicken stock, mint, honey, salt, and pepper and whisk thoroughly.
2. Slice the fennel very thinly on a mandoline or with a sharp knife. (You should have about a quart of wafer-thin sliced fennel.) Immediately add the fennel to the marinade and mix well. Refrigerate for at least 2 hours.
3. To serve, drain the fennel slightly, spoon it onto chilled salad plates, and top with the garnishes.
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