Lighten up a meal with this refreshing fennel salad as a side dish.
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.
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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