Insalata di Finocchi (Fennel Salad)

Ingredients

  • 5 Fennel bulbs
  • A pinch of salt and pepper
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil

Preparation

  • Wash the fennel and discard the hard outer leaves.
  • Cut each bulb lengthwise into quarters and slice thinly.
  • Arrange on a serving dish and season with salt, pepper, the lemon juice and olive oil.

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